juice from 20-ounce can pineapple chunkssave pineapple chunks
2Tablespoonsoilolive, canola, grapeseed, or avocado oil are all good choices
1red bell peppercut into large squares
1yellow bell peppercut into large squares
1yellow onioncut into large squares
Make the Cauliflower:
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and top with a cooling rack. Set aside.
Cut the cauliflower: Remove the green leaves from the bottom and trim the stump. Turn the cauliflower right-side-up and cut into quarters. From each quarter, trim the center by making a cut diagonally. Using hands, break cauliflower into florets.
In a large mixing bowl, combine flour, salt, pepper, and almond milk. Whisk until smooth. The mixture should be thick and pourable like a cake batter.
Add cauliflower florets to the mixing bowl and using tongs, coat evenly. Place cauliflower on the prepared baking sheet and allow the excess batter to drip from the cooling rack to the parchment paper.
Discard the parchment paper and grease the baking sheet. Transfer the cauliflower from the cooling rack to the baking sheet. Bake for 30 minutes.
Make the Sauce:
In a saucepan over low-medium heat, whisk together tomato paste, liquid aminos, coconut sugar, rice wine vinegar, and pineapple juice. Bring to a low boil whisking frequently.
Whisk together the water and cornstarch to create a slurry and add it to the pot.
Constantly whisk the sauce until thickened (about 10 minutes).
Make the Veggies:
Heat oil in a large skillet over medium heat.
Add bell peppers, onions, and pineapple chunks. Cook for 5-7 minutes.
Add the cooked cauliflower to the pan and add the sauce. Mix together and cook for 1-2 minutes until heated through and cauliflower is coated in the sauce.
Serve the sweet and sour cauliflower with rice. Top with green onions and sesame seeds!
Leftovers keep in the fridge for about 1 week.Reheat the leftovers in the microwave or warm-up on a pan on low-medium heat.