Gluten-Free, Vegan, Serves 6
- 2 Medium heads Cauliflower cut into florets
- 1 Tbsp Arrowroot powder
- 2 Tbsp Dry Red Wine
- 1/3 Cup Coconut Amino
- 2 Tbsp Agave Syrup
- 1 Tbsp Hoisin Sauce
- 2 Tbsp Balsamic Vinegar
- 1/2-2 tsp Red Pepper Flakes
- 4 Tbsp Avocado Oil
- 2 Red Bell peppers thinly sliced
- 1-2 red Fresno peppers, seeded thinly sliced
- 4 cloves garlic minced
- 1 inch Ginger minced
- 2 tsp sesame oil
- 1/2 Cup Roasted Cashews
- 4 green onions thinly sliced
Directions:
In a bowl toss cauliflower, 1 Tbsp arrowroot, 1 Tbsp red wine, 1 Tbsp coconut amino. To make the sauce combine 1/2 cup water, 1/3 cup coconut amino, 1 Tbsp red wine, syrup, hoisin, balsamic, pepper flakes, and 1 Tbsp arrowroot. Heat 2 Tbsp of oil over medium heat. Once the oil begins to heat up add another 1-2 Tbsp oil, the cauliflower, and toss. Add in bell peppers, Fresno peppers, garlic, and ginger cooking for 2-3 minutes. Pour sauce in and bring to a boil over medium-high heat. Cook until the sauce thickens and coats the cauliflower. Stir in the sesame oil, nuts, and green onions cooking for another 2 minutes. Serve over rice and top with green onions and sesame seeds.