Dollop
Sheet pan sweet and sour cauliflower
Crisp-edged roasted cauliflower, peppers and pineapple in a glossy takeout-style sweet and sour sauce, all over fluffy rice.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.79 a serving
- 570 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 1 head cauliflower, large
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 can canned pineapple chunks, drained, juice saved
- 3 tbsp ketchup
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 2¼ cups water
- 1 tsp salt, divided
- 3 tbsp vegetable oil
- 3 tbsp cornstarch, divided
- 3 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp soy sauce
Each serving has about 570 calories, 11 g protein, 110 g carbs and 12 g fat, and costs about $2.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No red bell peppers? Yellow bell peppers work.
- No green bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the rice and bring it with the water and ½ teaspoon salt in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Cut the cauliflower into bite-size florets and on a large with the oil, 2 tablespoons cornstarch and ½ teaspoon salt. for 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Meanwhile, cut the peppers and onion into 1-inch pieces.
Add the peppers, onion and pineapple chunks to the pan, with the oil already there, and until the edges and the cauliflower is tender, 12 to 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 13 min
In a small , bring ½ cup of the saved pineapple juice, the ketchup, vinegar, brown sugar, soy sauce and garlic over medium heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heat
Stir the last tablespoon of cornstarch into 2 tablespoons cold water, pour it into the sauce and stir until thick and glossy, about 1 minute.
Medium heat
Pour the sauce over the pan and everything to coat. Serve over the rice with green onions and sesame seeds.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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