By Hetty Lui McKinnon

This recipe was a surprise! Definitely a repeat. The cauliflower is reminiscent of the classic sweet and sour dishes served at Chinese American restaurants.  Ketchup is the key ingredient, and it brings sourness, sweetness and umami to a simple blend of garlic, rice vinegar, soy sauce and sugar. Eat with rice or noodles.

(I’m not a fan of cooking with ketchup but have learned to tolerate it in specific recipes.)

INGREDIENTS

Yield:4 servings

• 6 tablespoons cornstarch (for the cauliflower) plus 1 teaspoon (for the sauce)
• 1 large cauliflower (about 2 pounds), cut into bite-size florets
• Salt and pepper
• Extra-virgin olive oil
• 3 tablespoons ketchup
• 3 tablespoons sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 garlic clove, finely chopped
• 2 scallions, thinly sliced
• Rice or noodles, for serving
• If using an oven, heat it to 425 degrees. If using an air fryer, heat it to 400 degrees, if preheating is recommended for your air fryer.
• Place 3 tablespoons cornstarch in a large bowl. Add the cauliflower, season with a big pinch of salt and pepper, and toss to coat. Drizzle in 2 to 3 tablespoons oil and toss until well coated. Add 3 tablespoons cornstarch and toss. Drizzle in another 1 to 2 tablespoons oil and toss well again, making sure there is no dry cornstarch on the cauliflower.
• If using an oven, grease a sheet pan with a drizzle of olive oil. Arrange the florets in a single layer on the baking sheet and roast for 10 minutes. Remove from the oven, flip the cauliflower to encourage even cooking, and return to the oven for another 8 to 10 minutes, cooking until it is tender and golden around the edges. (May need a little more time.)
• If using an air fryer, you may need to work in batches depending on the size of your machine. Arrange the cauliflower in a single layer on the rack, and air fry for 16 minutes, tossing the cauliflower halfway through, to encourage even crisping. Cook the remaining cauliflower.
• While the cauliflower cooks, make the sweet and sour sauce: Place the ketchup, sugar, vinegar, soy sauce and garlic in a small pot. Heat over medium, stirring, until the sugar melts and the mixture starts bubbling around the edges, about 1 minute. Whisk the remaining 1 teaspoon cornstarch with 2 tablespoons of water, then slowly pour the cornstarch slurry into the pot, stirring constantly, until the mixture thickens, about 1 minute.
• To serve, transfer the cauliflower to a bowl and drizzle the sweet and sour sauce over the florets. Top with scallions. Serve with rice or noodles.