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Sweet and Sour Cauliflower

Sweet and Sour Cauliflower

Ingredients (12)

  • 4 cups medium cauliflower florets
  • 2 tablespoons refined coconut oil, melted
  • ¼ cup tapioca flour
  • 1/3 cup cider vinegar
  • ¼ cup agave nectar, honey, or maple syrup
  • ¼ cup ketchup
  • 2 tablespoons tamari or soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon onion powder
  • 1 scallion, light green part only, chopped for garnish
  • 1 teaspoon sesame seeds, for garnish
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Nutritional Information
  • Calories130
  • Fat4.78g
  • Saturated fat4.02g
  • Trans fat0g
  • Carbs21.75g
  • Fiber2.24g
  • Sugar13.43g
  • Protein1.97g
  • Cholesterol0g
  • Sodium406.0mg
  • Nutritional Analysis per serving (6 servings) Powered by

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If you’re looking for a tasty spin on a traditional veggie, or you just have a thing for recipes that rhyme, try this sweet and sour cauliflower. Turns out cauliflower is a much more versatile vegetable than you might think. Cooked on a baking sheet for 30 minutes and then tossed in a tangy sauce, this recipe from Lindsay Grimes Freedman’s “Cauliflower Power: 75 Feel-Good, Gluten Free Recipes Made with the World’s Most Versatile Vegetable”, is a healthy alternative to the popular take-out dish.

Note: Both agave nectar and coconut nectar are low-glycemic sweeteners that you can use in place of traditional sugar. If you aren’t concerned with the glycemic index, honey or maple syrup works just as well.

Instructions

  1. 1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 2Place the cauliflower florets and the coconut oil in a large plastic bag and shake until the florets are evenly coated with the oil. Add the tapioca flour to the bag.
  3. 3Shake again until the florets are coated with the flour.
  4. 4Transfer the florets to the prepared baking sheet. Bake for about 30 minutes, until the florets begin to brown.
  5. 5While the cauliflower is cooking, make the sauce: Place the vinegar, agave nectar, ketchup, tamari, garlic, ginger, and onion powder in a small pot over medium-high heat. Whisk for 3 minutes, until the mixture is smooth. Bring the sauce to a simmer and continue to cook for about 10 minutes, stirring frequently, until the sauce thickens.
  6. 6Place the baked cauliflower in a bowl and toss with the sweet-and-sour sauce. Top with chopped scallions and sesame seeds and serve.

Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019. Photographs by Lauren Volo.

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