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Bowl of vegan Sweet Chili Cauliflower over rice. Garnished with parsley.

Sweet Chili Cauliflower

Vegan Sweet Chili Cauliflower served over a bed of fluffy rice is a culinary treat. The golden, crispy cauliflower bites, coated in a luscious sweet chili sauce, create a harmonious fusion of textures and flavors. As you scoop a spoonful of this delectable dish, the tender cauliflower contrasts with the fluffy rice, delivering a perfect balance of sweetness, heat, and savory goodness. Each mouthful unveils the enticing interplay of the crispy exterior and the tender interior, complemented by the sticky sweetness of the chili sauce. This dish not only satisfies your taste buds but also adds a touch of elegance to your dinner table. Elevate your plant-based dining experience with this savory and succulent Vegan Sweet Chili Cauliflower over a bed of perfectly cooked rice.
Servings 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

For the cauliflower bites

  • 1 large cauliflower, cut into florets
  • 1/2 red bell pepper, cut into strips (optional)
  • 2/3 cup all-purpose flour (or chickpea flour for gluten-free option)
  • 2/3 cup plant-based milk (such as almond, soy or oat milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coconut oil

For the sweet chili sauce

  • 1/3 cup sweet chili sauce
  • 4 tablespoons soy sauce or coconut aminos (tamari for gluten free option)
  • 2 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar (or coconut vinegar)
  • 1 clove garlic, minced

For serving

  • cooked rice to serve over
  • parsley or cilantro, chopped for garnish (optional)
  • sesame seeds and chopped green onions for garnish (optional)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Cook your white rice per instructions. (Time it so that it is done within the 30 minutes to make the cauliflower and sauce.)
  • In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, salt, and pepper to create a smooth thick batter.
  • Dip each cauliflower floret into the batter, ensuring they are well-coated, and place them on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 12 - 15 minutes and they are half way done.
  • While the cauliflower is baking, in a small saucepan, combine sweet chili sauce, soy sauce, maple syrup, sesame oil, rice vinegar, and minced garlic. Heat over low-medium heat, stirring occasionally, until the sauce thickens slightly.
  • Take the half done battered cauliflower out of oven and flip over the cauliflower carefully. Then spoon 1/2 of the sweet chili sauce over the cauliflower. Also, add the red bell pepper strips, if using, to the parchment sheet covered baking pan. Put the baking sheet back in the oven and bake another 8 - 15 minutes.
  • Once the cauliflower are golden and done baking, take out of oven. transfer the florets to a large bowl. Pour the sweet chili sauce over the cauliflower and toss to coat evenly.
  • Take the cooked rice and put into bowls and portion the cauliflower and red peppers over the rice. Then spoon the other half of the sweet chili sauce over the dishes.
  • Garnish with sesame seeds and chopped green onions if desired.
    Serve the vegan sweet chili cauliflower as an appetizer or as a tasty side dish.