Confession. I am totally making this for the name. Sweet and Sour Cauliflower just sounds so cool, right?
Maybe not. Maybe it sounds crazy. I know I sounded crazy walking around saying “sweet and sour cauliflower” at seemingly random times the last couple days. There was no budging the idea. I had to try it.
I really like sweet and sour chicken (in fact I have a recipe in my Chicken Book) but I am working really hard right now to up our veggie intake. (Not because I think meat is bad, but I think veggies are great.) I decided I wanted to bring that flavor to a veggie dish. One that could really shine.
I went all health-nuts and did the cliche creative food blogger thing and made the sauce from dates. It was not quite as amazing as normal sweet and sour sauce, but it did the job and tasted great while being far healthier.
Poured over caramelized tender cauliflower — it made for a great dish! I planned on serving it with some simple chicken, but it turned out that the kids and I simply chowed down on this by itself. Ooops… I am trying to eat some protein every time I have something to eat. But, it was just so yummy.
I am not recommending this as a meal by itself, even if we had it that way. But, it would make an amazing accompaniment to my Spiced Ginger Chicken or Asian Lettuce Wraps. Or, just about any dish that has protein.
- 2 heads cauliflower
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 3-4 tablespoons heat stable oil/fat
- For the sauce:
- ⅓ cup packed dates
- ½ cup rice wine vinegar (or balsamic for grain free)
- 2 tablespoons tomato paste
- ⅓ cup coconut aminos
- ¼+ teaspoon salt (omit if using soy sauce instead of coconut aminos)
- Put all of the sauce ingredients in a bowl to start soaking and softening the dates.
- Remove the leaves and core from the cauliflower. Cut into florets. Cut large florets in halves or quarters to keep them all roughly the same size. Season with the garlic and salt.
- Preheat a large skillet over medium heat with a tablespoon or two of oil. Add half the cauliflower. Cook, while frequently stirring until lightly caramelized and tender, approximately 7-8 minutes. Set cooked cauliflower aside in a large bowl and repeat with the second half of the cauliflower. *Alternatively you could roast the cauliflower florets by seasoning them with the garlic and salt, and enough oil to lightly coat. Cook on two cookie sheets at 450 degrees, stirring every 10 minutes until they are tender and have partially caramelized (20-30 minutes).
- Blend all of the ingredients for the sauce together.
- If there is any liquid in the bowl from the cauliflower, drain it. Pour the sauce over top and toss to combine. Serve warm.
Allergy Free Wednesday @ The Whole New Mom