sweet + sour cauliflower over rice

This is a delicious dish! It would be great to add pineapple, bell peppers, or any other veggie you like.

• 5-6 cups cauliflower florets (I use the pre-cut, frozen florets… less mess!)
• 3 tablespoons coconut oil, melted
• ⅓ cup tapioca starch
• 3-4 cups steamed rice, for serving
• thinly sliced green onions for garnish

• ¾ cup maple syrup
• ½ cup apple cider vinegar
• 2 tablespoons tamari sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion salt
• ¼ cup ketchup (no sugar added)
• 1 tablespoon tapioca starch + 2 tablespoon cold water

1. Preheat oven to 425 degrees and grease a baking sheet. Combine cauliflower and coconut oil in a large ziplock bag. Seal and shake to coat cauliflower in the oil. Open the bag, add tapioca starch, seal bag and toss to coat again.
2. Transfer coated cauliflower to greased pan. Bake for 20-22 minutes until cauliflower starts to brown on the bottoms. Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (Watch carefully so the cauliflower doesn’t burn.)
3. While cauliflower is cooking, prepare the sauce: Add maple syrup, apple cider vinegar, tamari sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon tapioca starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
4. In a large heat-safe bowl combine roasted cauliflower and sauce. Serve with steamed rice and top with sliced green onions.

Recipe adapted from lecremedelacrumb.com.