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© 2015 by Jacquelyn Jones

 

Recipes

Orange Ginger Sesame Cauliflower

August 20, 2018

Cauliflower is one of those vegetables you can do a lot with, especially when it comes to meat substitutes and making really unhealthy things healthier for you.  Who doesn't want to be healthier?!  I chose not to bread the cauliflower, and to bake it, making this meal truly guilt-free and gluten-free.  Not to worry, this cruciferous veggie is layered with a zesty orange glaze so good, it will leave you feeling naughty for not wanting to share it with friends or family.  Whip this together, slather it over some rice and chow down.  I honestly don't know what else I can possibly say about this dish, other than get busy and start making it.  Let it speak for itself!

 

Ingredients:

 

Cauliflower

  • 1 large head of cauliflower

  • 2 tbsp fresh squeezed orange juice

  • 1 tbsp coco aminos

  • 1/2 tsp ginger powder

Stir Fry

  • 2 tbsp sesame oil

  • 4 cloves garlic, minced

  • 1 bell pepper, diced (I like red)

Orange Glaze

  • 2 cups fresh squeezed orange juice

  • 5 tbsp coco aminos

  • 3 tbsp pure maple syrup

  • 3 tbsp rice wine vinegar

  • 1 tbsp freshly grated ginger

  • 2 tbsp tapioca flour (or arrowroot)

  • 2 tbsp water (or more juice)

  • Sesame seeds for garnish

  • Cooked Rice (for serving)

  • Green onion, chopped for garnish

 

Instructions

  1. Preheat the oven to 450 degrees F.

  2. Cauliflower:  Cut the cauliflower into bite size florets. In a medium bowl toss the cauliflower with 2 tbsp oj, 1 tbsp coco aminos, and ginger powder.

  3. Place the cauliflower in one even layer on a rimmed baking sheet lined with parchment paper and bake for 20 minutes.  Cauliflower should be just browning on the edges.

  4. Orange Glaze:  While the cauliflower is roasting, whisk together the orange juice, coco aminos, maple syrup, vinegar, and ginger. Set aside.

  5. Stir together the tapioca flour and water until smooth and set aside.

  6. Stir Fry:  Add 2 tbsp sesame oil to a large pan over medium heat.  Add garlic and bell pepper and sauté 5 minutes until soft.

  7. When the peppers are softened, add the orange sauce to the pan and turn up the heat to bring to a boil.

  8. Once boiling, add the tapioca/water mixture and stir well to incorporate. Simmer over medium heat until the sauce reduces and thickens to almost a syrup like consistency.

  9. Add the cauliflower to the sauce when it's done and stir to coat well.

  10. Sprinkle sesame seeds and green onion over the top and serve immediately over rice.

 

 

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