Sweet & Sour Cauliflower

A favorite Chinese takeout dish - vegan style!

Serves 4

Sauce:

1 Tbsp. Corn Starch + 1/4 Cup Water (mixed well to make a slurry)

1/4 Cup Tamari or Soy

2 Tbsp. Agave Nectar or Maple Syrup

2 Tbsp. Rice Vinegar or Apple Cider

1 Tbsp. Tomato Paste or 2 Tbsp. Ketchup

1 Tbsp Sambal (or more if you like it spicy)

1 tsp. Garlic, minced

1tsp. Ginger, minced

Battered cauliflower:

1/2 Head Cauliflower, cut into bite size florets

1/2 Cup Flour

1/2 Cup Water

Optional Vegetables:

1 Bell Pepper, sliced

1 Small Head Broccoli, cut into florets

1 Large Carrot, sliced

You may also use snap peas, bamboo shoots, water chestnuts, etc.

2 Green Onions, sliced for garnish

a/n sesame seeds, for garnish

Start your rice and preheat the oven the to 450 degrees. Line a sheet tray with parchment paper.

Whisk the flour and water in a large bowl to make the batter. Add cauliflower florets and coat well. Place them on the sheet tray, giving them a space between and bake for 20 minutes.

Add all sauce ingredients in a bowl starting with the slurry. Set aside.

Then, in a large pan or wok, saute vegetables on medium-high heat in some oil until desired tenderness. I always add firmer vegetables like broccoli and carrots first because they have a longer cook time. Once they brighten up, color-wise, add the rest of the vegetables.

Next, add baked Cauliflower and whisk the sauce to release any cornstarch that floated to the bottom and pour it over. Let the sauce boil and thicken a minute. Stir to coat well as the sauce continues to thicken. You can remove the pan from the heat once the sauce is thick and all of your vegetables are well coated.

Serve with rice and add sesame seeds and green onions, if desired. I hope you enjoy!