KUNG PAO CAULIFLOWER

SERVES 4 TO 6 PORTIONS

1/4 cup water

2 tbsp. gluten-free tamari (use coconut aminos to be soy-free)

2 tbsp. brown rice vinegar

1 tbsp. no-salt-added tomato paste

2 tsp. maple syrup

1 tsp. sriracha, optional

1 tsp. grated fresh ginger

2 tsp. arrowroot powder

1 tbsp. sesame oil

1 tbsp. red pepper flakes

1 cup diced sweet onion

1 large (1 1/2 to 2 lb.) head cauliflower, broken into small florets

2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 garlic cloves, minced

1 red bell pepper, diced

1/2 cup cashews

5 green onions (white parts chopped, green parts sliced lengthwise into thin strands)

Salt and black pepper to taste, optional

Cooked noodles (gluten-free if necessary) or rice

NUTRITIONAL VALUES

Calories: 122kcal
Fat: 7.8g (1.4g S.Fat)
Carbs: 11.1g
Protein: 3g
Sugar: 4.2g
Sodium: 169mg

METHOD

To make the sauce: In a cup or small bowl, combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger. Stir in the arrowroot until well combined. Place aside.

In a large shallow saucepan or wok, heat the sesame oil over medium heat. Stir in the red pepper flakes for about 2 minutes, being careful not to burn the flakes. Sauté the onion until it is translucent. Cover and cook for 4 to 5 minutes, or until the cauliflower is heated through and the sauce has thickened. Cook, stirring occasionally, until the garlic and bell pepper are softened.

Pour the sauce over the vegetables, then add the cashews and white parts of the green onions. Cook for 3 to 4 minutes, stirring once or twice, until the sauce thickens and is thoroughly heated. Remove from the heat and season with salt and pepper to taste. Garnish with green onion strands and serve over noodles or rice. Refrigerate any leftovers in an airtight container for up to 4 days.