Ingredients

The following ingredients have 4 Servings
  • 4 cups cauliflower florets (approx. 1 small head cut into bite sized pieces)
  • 1/2 cup brown rice flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt (optional)
  • 1/2 cup water
  • 1/2 cup maple syrup
  • 1/4 cup rice vinegar
  • 1/4 cup low sodium tamari (or soy sauce if not avoiding gluten)
  • 1/4 cup ketchup
  • 1 teaspoon garlic powder
  • 1 tablespoon brown rice flour (optional, to thicken sauce)
  • 1 red bell pepper ( sliced)
  • 1 cup pineapple (cut into cubes)
  • brown rice or quinoa
  • green onion
  • sesame seeds

Instruction

  • Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
  • Cut your cauliflower into small, bite sized pieces and set it aside. Then add the remaining cauliflower ingredients to a medium mixing bowl and whisk to combine, to make the batter. Place the cut up cauliflower bites into the batter and mix well to evenly coat the pieces.
  • Arrange the coated cauliflower on your baking sheet in a single layer, but do not dump everything from the bowl. You don't want excess batter on the tray or it may stick together and prevent crispiness.
  • Bake for 20-25 minutes, flipping once at the halfway point until desired crispiness is reached.
  • While the cauliflower is baking, prepare the sweet and sour sauce. Whisk all the sauce ingredients (except the pepper and pineapple) in a small bowl or measuring cup and set aside.
  • Then sauté the red pepper and pineapple chunks in a large skillet with a tablespoon of water or broth, to prevent sticking. Do so over medium high heat until slightly brown. Then reduce the heat to medium low and pour the sauce into the pan and simmer until slightly thickened, approx. 5 minutes.
  • By now, your cauliflower should be ready. Add it to the pan with the sauce and gently mix to evenly coat each piece.
  • Serve over rice or quinoa and garnish with sesame seeds and green onion.