Sweet and Sour Cauliflower

First, cut the head of cauliflower into small florets. Add the cauliflower florets to a heated skillet with 2 tablespoons of olive oil. Cook for 15 minutes, covered, over medium heat. In a separate bowl, combine the sauce ingredients: 1/2 cup veggie broth, 1/4 cup coconut aminos, 2 tablespoons coconut sugar, 1-2 teaspoons chili flakes, 2 tablespoons cashew butter, 2 teaspoons garlic powder, and 3 tablespoons apple cider vinegar. Add the prepared sauce to the skillet with the cauliflower and cook for 10 minutes, uncovered. Then, add 2 tablespoons of tapioca flour (or cornstarch) to thicken the sauce. Mix everything around and let it sit for a few minutes until the sauce becomes thicker. If it's not getting thick enough, you can add another tablespoon of tapioca starch. Serve hot, optionally over rice (omit rice if following a paleo diet).