Sweet and Sour Cauliflower

 Prep Time:  0 min
 Cooking Time:    0 min
 Servings:  4 people  

Contributed by: Susan Hollingshead

  • 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

  1. Dissolve 1 tbsp cornstarch in ΒΌ cup of the reserved pineapple juice, set aside for later.

  2. 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.

  3. 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.

  4. 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.

  5. 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.)

  6. Serve over rice or noodles

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