Sweet and Sour Cauliflower
Servings: 4 servings
Calories: 193kcal
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!
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Ingredients
Cauliflower
- 4 cups medium cauliflower florets
- 2 tablespoons refined coconut oil melted (or sub avocado, olive, etc.)
- ¼ cup tapioca flour
Sweet & Sour Sauce
- ⅓ cup apple cider vinegar
- ¼ cup maple syrup or honey
- ¼ cup ketchup
- 2 tablespoons tamari or soy sauce coconut aminos for paleo
- 1 clove garlic minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon onion powder
For Garnish
- 1 scallion light green part, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 425ºF and line baking sheet with parchment paper.
- 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.
- 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.
- Place the baked cauliflower in a bowl and toss with sweet and sour sauce. Top with scallions and sesame seeds and dig in!
Notes
PALEO - use paleo-friendly coconut aminos and ketchup as needed.
Nutrition
Serving: 1 serving | Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 672mg | Potassium: 435mg | Fiber: 2g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 1mg