Meatless Monday: Sweet and Sour Cauliflower

Sautéed cauliflower topped in a tangy, sweet and sour sauce served over brown rice. This dish is incredibly healthy and delicious. 

Ingredients for the Sauce

  • 1 Tbsp. sesame oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, grated
  • 1 cup diced pineapple
  • 3 Tbsp. brown rice vinegar
  • ¼ cup ketchup
  • ½ – 1 tsp. Sriracha hot sauce (depends on how hot you like it)
  • 1 Tbsp. gluten-free tamari
  • 2-3 Tbsp. brown sugar (depends on how sweet you like it)
  • ¼ cup water
  • 2 tsp. cornstarch

Instructions for the Sauce

  1. Heat the oil in a saucepan over medium heat. Add the onions and cook 2 minutes until softened. Add the ginger and garlic, stirring for 30 seconds. Add the pineapple, brown rice vinegar, ketchup, chile sauce, tamari and sugar. Bring to a simmer and cook, stirring, about 3 minutes.
  2. In a small bowl, mix the water and the cornstarch until smooth. Add to the sauce and bring to a boil. Cook for 1 minute and turn off the heat. Set aside until ready to eat.

Ingredients for the Cauliflower 

  • 1 head of cauliflower, cut into florets
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tsp. turmeric
  • ½ cup pineapple juice
  • sesame seeds, for garnish (optional)
  • spring onions, for garnish (optional)

Instructions for the Cauliflower 

  1. Heat the oil in a skillet over medium heat. Add the garlic and let brown for 30 seconds. Add the cauliflower to the pan and cook until softened and browned, anywhere from 10 to 15 minutes, depending on your stove and how al dente you like it (you should definitely go by the texture of the cauliflower, not the time). Add salt, pepper and turmeric to the skillet. Mix well. Add the pineapple juice to the skillet and heat through.
  2. Plate the cauliflower and top with the sweet and sour sauce. Garnish with spring onions and sesame seeds. 
  3. Serve over brown rice. Enjoy!

Recipe adapted from www.onegreenplanet.org

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