Elli loves sweet and sour, but now that I’ve stopped buying chicken, Amy and I thought she would like this instead. She ate it up but said she misses the chicken. Sorry, Elli. We serve it over rice. Could be good with other stir fry type vegetables added in. I’d use broccoli, peppers, and onions next time. Maybe mushrooms? Snap peas? Mung sprouts? Thanks, Katie from Chocolatecovderedkatie!
6 1/2 cups cauliflower florets
1/3 cup Bragg’s aminos
1/4 cup maple syrup, agave, or honey (not vegan)
1/4 cup rice vinegar
2-3 garlic cloves, minced
1/2 tsp powdered ginger
1 1/2 tsp sesame oil
1 1/2 Tbs cornstarch
1/4 cup water
sesame seeds and sliced green onion to garnish
1. Roast cauliflower in a 450 degree oven, flipping after ten minutes, then roasting another ten.
2. In a small bowl, mix the cornstarch and water. Set aside. In a small pot, whisk the aminos, sweetener, vinegar, garlic, ginger, and oil. Heat to a boil. As soon as it starts to boil, whisk in the cornstarch mixture. Turn down heat and stir for about 2 minutes until thick.
3. Place cauliflower into a small casserole dish and pour the sauce over top and stir. Serve with rice of choice and sprinkle with sesame seed and green onions.