This tasty vegan cauliflower is inspired by Asian flavors. Using coconut aminos for a delicious soy sauce flavor without the soy. Easy to saute for a quick side to any meal.
Servings: 2 people
- 1 cup chopped cauliflower
- 2 teaspoons coconut oil
- 2 cloves garlic
- 2 tablespoons coconut aminos
Put coconut oil in a medium pan and heat on medium-high. Non-stick pan works best to get the cauliflower browned.
While your pan is heating chop your cauliflower into chunks. Add to your pan and saute until light brown, turning occasionally. About 5 - 7 minutes.
Chop your garlic into small pieces while your cauliflower is cooking. Add it to your pan then add in the coconut aminos. Mix well to incorporate and turn the heat down to medium.
Saute for about 15 minutes or until the cauliflower is caramelized on edges from the coconut aminos.
Enjoy as a side to any meal or even on top of a salad or rice!