AIP Sweet and Tangy Cauliflower

Sweet and Tangy Cauliflower

This cauliflower side dish is Asian inspired and is subtly sweet and tangy. The cauliflower is cooked until tender with little crispy bits. The sweet flavor comes from the coconut aminos and the added twist of lime keeps it fresh and tangy. It reminds me of a type of take out food I would have as a kid but this is way more healthy, I’m sure. I love this dish for many reasons but the simplicity and always having the ingredients on hand is the best. I always try and make my veggies with a lot of flavor to keep things interesting. Bland vegetables should be a crime!

One time my loving husband was attempting to make me food because I was starving and in his defense there want much in the house to cook but I won’t forget it. He took frozen cauliflower rice and tossed it in the microwave and then put a pinch of salt on it and gave it to me. I played along and was a good sport and tried to eat a much as I could but, blah! 😂 Moral of the story, make your vegetable taste good!

Sweet and Tangy Cauliflower1

AIP Sweet and Tangy Cauliflower

A simple Asian inspired side dish that is subtly sweet and tangy. 

Food Side Dish
Special Diets AIP-Autoimmune Protocol
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Kaylie


  • 1 head of cauliflower
  • 2 tablespoons avocado oil
  • 3 cloves garlic roughly chopped
  • 2 tablespoons coconut aminos
  • 1/8  teaspoon red pepper flakes omit for AIP
  • 1 tablespoon lime juice
  • salt to taste
  • 3 scallions for garnish chopped


  1. Begin by cutting out the core of the cauliflower. This will give you large florets. With your knife cut each piece down into small bite size pieces.

  2. Next, heat a pan to medium high heat and add in avocado oil.

  3. Once the pan is hot, add in all of the small cauliflower bits. Cook uncovered and stir often for about 10 minutes. Add more oil to the pan if needed. The pan should be hot and you should start to see some caramelization happening.

  4. Add in the chopped garlic and cook until fragrant, or about 1 minute. Add in red pepper flakes and turn the heat down to medium-low. (Omit the red pepper for AIP) 

  5. Next add in the coconut aminos. Cook for 5 more minutes until the cauliflower is fork tender.

  6. Take the pan off the heat  and add in lime juice.

  7. Taste to see if seasonings need to be adjusted, add salt if needed and garnish with scallions.