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  • Cauliflower Side Dish
  • Cauliflower Side Dish
  • Cauliflower Side Dish
  • Cauliflower Side Dish
  • Cauliflower Side Dish

Cauliflower Side Dish

Food | May 16, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 20 Minutes
  • 4
  • Easy

Made in a sizzling skillet with Chinese five-spice, sliced almonds and garlic chili sauce, this CAULIFLOWER SIDE DISH lends an exotic taste to a familiar vegetable.

This is one of those recipes that has so many good things going for it I almost don’t know where to begin. It’s both tangy and crunchy and comes together in under 20 minutes. Safe to say, it ranks as one of our most popular, and one of my most favourite, side dish recipes.

Here are some tips on preparation.

Cauliflower Side Dish


The ingredients used in this recipe aren’t difficult to source, and only one or two may be new to you. I especially like the combination of the Chinese five-spice blend, the tamari sauce and the garlic chili sauce – these three ingredients give this dish that signature exotic taste.

Cauliflower Side Dish


Although you can make this sautéed cauliflower dish in pretty much any pan, I like making it in a skillet. I find that the heat distribution in a skillet sears the cauliflower quickly and evenly.

I also like how coconut oil performs when heated in an expansive pan. It cooks the vegetables at a high heat without smoking up the kitchen. You’ll also taste that hint of coconut in every bite. If you haven’t already, pick up some coconut oil to try – it really is delicious.

Cauliflower Side Dish


When adding the almonds, scallions, garlic chili sauce and cilantro, make sure to keep those ingredients in motion. Stir constantly to prevent them from sticking to the pan and to ensure their flavours pop.

I also suggest you save that squeeze of lime until the second before you serve. It adds such a wonderful zing to those first bites.

This recipe is one of our easy-to-prepare side dishes that goes with so many of our main courses. Whether you’re serving ROAST CHICKEN, our tender OVEN-ROASTED PORK TENDERLOIN or a vegetarian main like our GRILLED VEGETABLE MEDLEY served with CHIMICHURRI; this CAULIFLOWER SIDE DISH is so flavourful, it might just take centre stage.

A CAULIFLOWER SIDE DISH that’s simple to source, easy to prepare and delivers highly memorable flavours. Get ready for a delicious!



Ingredients & Amounts

  • 1 head of cauliflower, chopped
  • 2 tablespoons of coconut oil
  • 1 tablespoon of Chinese five-spice
  • 3 scallions, chopped
  • 1 cup of sliced almonds
  • ½ cup of chopped cilantro
  • 1 tablespoon of garlic chili sauce
  • 1 tablespoon of tamari sauce
  • juice of 1 lime


  1. Place skillet onto stove and bring to temperature on medium-high heat. Add coconut oil and melt. Add cauliflower and sauté.
  2. Once edges of cauliflower begin to brown, stir in Chinese five-spice. Add scallions, almonds, cilantro and garlic chili sauce, stirring continuously until browned and slightly adhering to the cauliflower.
  3. Remove from heat. Sprinkle on tamari sauce and fresh lime juice. Season with salt and pepper. Serve immediately.

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Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Seasons of My Soul (Deluxe Version) – Rumer a wonderful album released a few years back. Visit iTunes to add the music of this talented lady to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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