Sweet and Sour Cauliflower
By
Susan Hollingshead
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 3 tbsp avocado oil (or other cooking order)
- 1 medium onion, chopped
- 4 cloves garlic
- 1 lb of mushrooms, sliced
- 1 head cauliflower, cut into florets
- 1 bell pepper
- 3 stalks celery
- 1 tsp ground ginger
- 1 19 oz can pineapple tidbits, drained (save the juice)
- 3 tbsp rice or apple cider vinegar
- 1/4 cup ketchup
- 1 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 1 tbsp cornstarch
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Directions:
- Dissolve 1 tbsp cornstarch in ΒΌ cup of the reserved pineapple juice, set aside for later.
In a separate cup mix ground ginger, the rest of the pineapple juice, soy sauce, ketchup, maple syrup, sesame oil and rice vinegar, set aside.
- To the oil in a deep skillet over medium heat add the onions, garlic and mushrooms; cooking until onions have clarified and mushrooms are cooked.
- Add the cauliflower, chopped pepper, celery and pineapple tidbits and then add the pineapple juice/soy sauce/ ketchup/vinegar mixture to the skillet and simmer over low heat, covered for 5-10 minutes, depending on how well cooked you want your vegetables to be.
Remove lid and add juice-tapioca flour mixture to the pan, stirring until thick. (Make sure you re-stir the juice mixture first to ensure it is well mixed.)
- Serve over rice or noodles
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