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5.0 from 6 votes

Sweet and Sour Cauliflower

You are going to LOVE this lightened up Sweet and Sour Cauliflower! A vegan friendly spin on the favorite Chinese takeout. Easy, gluten free and paleo friendly too!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 -4

Ingredients

Cauliflower
  • 4 cups medium cauliflower florets
  • 2 tablespoons refined coconut oil melted (or sub avocado, olive, etc.)
  • 1/4 cup tapioca flour
Sweet & Sour Sauce
  • 1/3 cup cider vinegar
  • 1/4 cup maple syrup or honey
  • 1/4 cup ketchup
  • 2 TBSP tamari or soy sauce coconut aminos for paleo
  • 1 garlic clove minced
  • 1 tsp freshly grated ginger
  • 1/2 tsp onion powder
For Garnish
  • 1 scallion light green part, thinly sliced
  • 1 tsp sesame seeds

Instructions

    Cup of Yum
  1. Preheat oven to 425ºF and line baking sheet with parchment paper.
  2. Bake the cauliflower: place cauliflower florets and oil in large bag; shake until evenly coated. Add tapioca flour to bag and shake again. Transfer florets to baking sheet; bake for 30 minutes until florets begin to brown.
  3. Meanwhile, make the sauce: place vinegar, maple syrup (or honey or agave), ketchup, tamari (soy sauce or coconut aminos), garlic, ginger and onion powder in small pot over medium-high heat. Whisk mixture for 3 minutes until smooth. Bring the sauce to a simmer and continue cooking for about 10 minutes, stirring frequently until sauce has thickened. 
  4. Place the baked cauliflower in a bowl and toss with sweet and sour sauce. Top with scallions and sesame seeds and dig in! 

Notes

  • Use paleo-friendly coconut aminos and ketchup as needed.