Sweet n' Sour Cauliflower
There is part of me that may be writing this blog post just because I love saying “sweet n sour cauliflower” in my head all day… but the other part of me thoroughly enjoyed the dish and I can’t help but share it with you all.
Coming off the Peak Harmonic cleanse in January I’ve been doing my best (because that’s all any of us can ever be expected to do) to continue to meal prep and stick with cleaner options. My sweet tooth is making its appearance and this delicious meal was just what I needed. I would suggest adding some rice or possibly a side dish if you truly wish to make a meal out of it. But for me on limited time the cauliflower and sweet sauce hit the spot without any additions. It was also quick and easy to whip up with ingredients I had in the pantry.
1 small Head Cauliflower, chopped
1/3 cup Low-Sodium Soy Sauce (or sub Tamari)
1/2 cup Pure Maple Syrup or Honey
1/4 cup Rice Vinegar
1 tbsp Minced Garlic
1 ½ tsp Toasted Sesame Oil
½ tsp Powdered Ginger
1 1/2 tbsp Arrowroot
1/4 cup Water
Sesame Seeds and Scallions, for garnish
Set your oven to 450 degrees. Chop your cauliflower into bite sizes pieces. Spread evenly on a pan lined with parchment paper. Bake the cauliflower for approximately 10 minutes. Flip and bake for an additional 10mins.
While the cauliflower is cooking, add soy sauce, syrup, vinegar, garlic, sesame oil and ginger into a saucepan. Bring the mixture to a boil.
In a separate bowl mix the water and the arrowroot together until it dissolves. Once the saucepan is boiling slowly whisk this concoction into the saucepan. Bring the saucepan to medium heat.
Set the sauce aside until cauliflower is finished cooking. Immediately pour sauce on the cauliflower when its removed from the oven. Sprinkle sesame seeds and scallions over the top. Mix well and serve.
This is a yummy meal, but its best eaten while warm. I found warming it up for a second meal the sauce didn’t thicken the way it had the first go around.
Hope you enjoy.