A simple Asian inspired side dish that is subtly sweet and tangy.
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.
Next, heat a pan to medium high heat and add in avocado oil.
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.
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)
Next add in the coconut aminos. Cook for 5 more minutes until the cauliflower is fork tender.
Take the pan off the heat and add in lime juice.