We all have a version of sweet and sour sauce in the back of our memory from our childhood years. More sweet? tangy? salty? citrusy? There are about a dozen versions out there; the infamous duck sauce, “orange sauce,” etc… For myself, I always liked the sweeter ones (who can blame me), though I can’t say I’ve had “real” sweet and sour sauce since I was little (pre-Lyme). Whatever your fancy, today’s recipe definitely will cater to you. If you like your sauce more sweet, cut down on the vinegar and coconut aminos. If you prefer it tangier, up the vinegar and lessen the sugar. And of course, if you prefer the saltiness of soy sauce (in this case, coconut aminos), reduce the amount vinegar and sugar all together. Another great addition would be the use of fresh orange juice. Overall, because this recipe is autoimmune-protocol paleo friendly, I use ginger to give the sauce a bit of “spiciness.” That being said, if you do not follow the AIP, feel free to add a dab of chili sauce or dried chili flakes to give the sauce some added heat. You can also make this sauce more of a garlic-based one with the addition of ground garlic on top of the use of minced, fresh garlic. Really, it’s your sauce, so it’s up to you! Make it how you like it and I can assure you won’t be disappointed in this recipe. If you’re not a big fat on cauliflower, follow a similar process with chicken or pork. Enjoy!
AIP Sweet and Sour Cauliflower
- 1 head of cauliflower
- 1 cup Otto’s cassava flour
- 1 1/2 cups warm water (see notes below)
- 1/2 cup coconut aminos
- 1/4 cup honey
- 1/4 cup coconut sugar
- 3 tbsp apple cider vinegar
- 1 tbsp ground ginger
- 3 garlic cloves, finely minced
- 1/4 cup warm water
- 1 tbsp arrowroot flour
- Fresh scallion, finely chopped
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Make batter by mixing together cassava flour and slowly adding water until smooth. *You want the batter thick enough to coat the cauliflower but not too watery
- Cut the cauliflower into small florets and dip in batter, placing battering florets on the prepared baking sheet.
- Bake for 30 minutes until batter is lightly browned and crispy around the edges.
- To make the sauce, whisk together the coconut aminos, coconut sugar, honey, apple cider vinegar, ginger, and garlic in a small sauce pot over medium heat until the coconut sugar and honey are dissolved.
- In a small bowl, mix together arrowroot flour and water until smooth, then add to the sauce pot, whisking until the sauce has thickened enough to coat the back of a spoon.
- Once the cauliflower is roasted and sauce is made, transfer cauliflower to a large bowl or platter, drizzle with sauce, top with chopped scallion, and serve!
Notes: As noted above in the recipe directions, there is a fine line between a batter thick enough to coat the cauliflower and a runny, watery batter that falls off the cauliflower as it cooks. The amount of water you will need will vary based on the climate you live in. For this reason, I recommend adding 1 cup of water and the remaining 1/2 cup 1 tbsp at a time to ensure your batter comes out the right consistency.
Matthew 27: 37-39 “Jesus replied: “‘Love the Lord your God with all your heart and with all your soul and with all your mind.’ This is the first and greatest commandment. And the second is like it: ‘Love your neighbor as yourself.”