- 1 head cauliflower, cut into florets
- 1 red bell pepper, diced
- 3-4 green onions, chopped, whites and greens divided.
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2 tablespoons avocado oil
- 1/3 cup broth
- 1/3 cup shoyu or tamari
- 1/2 teaspoon chili paste (add more if you like it hot)
- 1 teaspoon rice vinegar
- 1 teaspoon pure cane sugar
- 1 cup + 1 tablespoon arrowroot starch
- 1 tablespoon black and white sesame seeds, for garnish
- Preheat oven to 400
- In a large bowl toss cauliflower with avocado oil and salt.
- Add arrowroot start to the bowl and toss cauliflower to coat.
- Spread cauliflower in a single layer on a sheet pan and bake for 20-30 minutes until slightly browned.
- While cauliflower is baking, make the sauce.
- In a large saute pan, over medium heat, add sesame oil, garlic, and ginger. Be careful not to burn ingredients.
- Add red bell pepper and the whites of the onion. Cook for about 5 minutes.
- In a small bowl whisk together 1 tablespoons arrowroot starch, chili paste, shoyu, vinegar, sugar, and broth.
- Add liquid to the saute pan and bring to a simmer, stiring often.
- Add cooked cauliflower to the pan of sauce and toss to coat.
- To serve, top with green onion tops, and sesame seeds. Serve over rice is optional. Pictured is purple rice.
Note: For those feeling weird about the added sugar, keep in mind that store-bought sauces and take-out have a higher quantity and lower quality of sugar in them. If you prefer, leave it out or sub it for something you feel more comfortable with. It is the combination of sweet, sour, salty, and spicy that makes it legit. However, we know watching your sugar is important. So, you do you. It's all good!