Sweet and Sour Cauliflower

sweet sour cauliflower in turquoise bowl with spoon

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5 from 2 reviews

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!




  • 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


  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! 


Use paleo-friendly coconut aminos and ketchup as needed.