Gluten Free / Vegan / Recipes

Vegan and Gluten Free Sweet and Sour Cauliflower

This sweet and sour cauliflower is vegan, paleo, and gluten free. This is a fun way to bring the classic takeout dish to home and make it a little healthier! Even if you aren’t vegan, I think you’ll love this recipe. It’s a great appetizer or main dish. I love serving this over rice but if you’re paleo, it’s great on its own too. What’s your favorite takeout dish that you’d want to see made a little healthier to make at home?! Let me know in the comments!

Sweet and Sour Cauliflower (gluten free, vegan, paleo

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What You Need For This Recipe:

I’ve linked some of the main ingredients you need for this recipe on Amazon!

Small head of cauliflower

Olive Oil

Veggie Broth

Coconut Aminos

Coconut Sugar

Chili Flakes

Cashew Butter

Garlic Powder

Apple Cider Vinegar

Tapioca Flour

Sweet and Sour Cauliflower (gluten free, vegan, paleo


I’m going to list out some easy substitutions for the sweet and sour cauliflower below!

For the coconut aminos, you can sub soy sauce

For the tapioca flour, you can sub cornstarch

For the coconut sugar, you can sub brown sugar

For the cashew butter, you can sub any nut butter.

Other Healthy Dinner Recipes:

Bang Bang Shrimp

Bang Bang Shrimp (gluten free, paleo, healthy)

Vegan Buffalo Tofu:

Vegan Buffalo Tofu (gluten free, healthy, easy)

Vegan Buffalo Mac and Cheese

Vegan Buffalo Mac and Cheese

Vegan and Gluten Free Sweet and Sour Cauliflower

Sweet and Sour Cauliflower- a vegan, gluten free, and paleo dinner recipe! made in the skillet to get super crispy, this is better than takeout and way more healthy! #healthydinner #healthymeals #veganmeals #veganrecipes

3 servings 1x
Sweet and Sour Cauliflower (gluten free, vegan, paleo


1 head cauliflower
2 tbsp olive oil
1/2 cup veggie broth
1/4 cup coconut aminos
2 tbsp coconut sugar
1-2 tsp chili flakes
2 tbsp cashew butter
2 tsp garlic powder
3 tbsp Apple cider vinegar

2 tbsp tapioca flour


  1. Cut the cauliflower into small florets. Add to a heated skillet with the olive oil and cook 15 minutes covered over medium heat.
  2. Then add all of the sauce ingredients besides the tapioca flour.
  3. Cook for 10 minutes, uncovered.
  4. Then add the tapioca flour to thicken it!
  5. Mix everything around and let it sit a few minutes until the sauce is thicker.
  6. You can substitute the tapioca with cornstarch. If it’s not getting thick, add another tbsp of tapioca starch.
  7. Served here over rice but omit if you’re paleo!