• Katherine Arthurs

Saucy Garlic + Chile Cauliflower

If you don't like cauliflower already - you will love it after having this meal! I mean, the sauce is that good.

Browned cauliflower bites along with a garlic, ginger + chile sauce...So. good. Plus the honey, hints of sesame oil + red pepper flakes are great additions too!

I love adding fresh scallions on top + more red pepper flakes. It really is saucy - serve over noodles or rice with all the extra sauce at the bottom of the pan.

I'm convinced with a sauce like this - you coat anything in it + it will be GREAT. Try it!

Saucy Garlic + Chile Cauliflower

1 teaspoon sesame oil

1 head cauliflower, cut into bite sized pieces

3 tablespoons coconut aminos (or soy sauce)

3 garlic cloves, minced

1/2 inch fresh ginger, minced

1 tablespoon rice wine vinegar

3 tablespoons honey

1 heaping tablespoon fermented chile sauce

2 tablespoons full fat canned coconut milk

1 tablespoon tapioca flour

1/2 teaspoon red pepper flakes

for garnish - fresh scallions, sliced

Using a large skillet, heat the sesame oil over medium/high heat. Add in the cauliflower pieces + 1 tablespoon coconut aminos. Mix to combine + cook covered with a lid for 5-6 minutes or until the edges start to get browned.

Turn the heat to medium/low + add in the remaining ingredients. Toss to coat the cauliflower. Bring the sauce up to a simmer + continue to cook for 4 more minutes. The cauliflower should be tender but still have a crunch + the sauce should have thickened up a bit.

Garnish with scallions + serve.


This recipe was made #glutenfree, #dairyfree + #paleofriendly