- 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.
Enjoy!
This recipe was made #glutenfree, #dairyfree + #paleofriendly