Straight from Fueled Naturally | Serves: 2-4 | Time: ~30 min
1 #cauliflower, About 3-4 cups
1/2 cup purple #cabbage, diced
1/2 onion, diced
1/2 tsp salt
1/4 tsp pepper
1/2 cup orange juice
2 tbsp soy sauce (I subbed more aminos)
1 tbsp coconut aminos
1 tbsp maple syrup (I used agave)
1 tbsp coconut vinegar or rice vinegar (I used rice vinegar)
1 clove garlic, crushed
1 tsp cornstarch
4 tbsp water
Cut cauliflower into florets.
Sauté diced onions for two minutes on medium to high heat with water and season with salt and pepper to taste.
Add cauliflower to the onions and cook for 10 minutes. Add 4 tbsp of water at a time throughout process. Each time the water evaporates and the cauliflower begins to stick the the pan, add more water & cover with a lid to let the cauliflower steam.
In a small bowl combine cornstarch and 4 tbsp water, mix and set aside.
Put the orange juice, soy sauce, coconut aminos, maple syrup, vinegar and crushed garlic in a small sauce pan on medium heat and whisk together and let heat up for 1 minute. Add in cornstarch and water mixture and heat until bubbling and starting to thicken, cook for 5 minutes, then turn off heat.
Add chopped purple cabbage to the cauliflower & onion mixture and cook for a for two minutes.
Pour sauce over the cauliflower, stir making sure all the cauliflower florets are fully coated and let mixture heat up for 3 minutes are medium to low heat.
Serve with white or brown rice & a sprinkle of black sesame seeds. (I sprinkled with white sesame seeds and chopped green onion. I tried to do sweet potato rice, but our old sweet potatoes were not cooperating with the spiralizer. Without the rice, this really is more of a side.)
(Next time, I'll bake it to make it crispy.)
What I ate and drank today (3/7/2018)
2 cups of decaf
96 oz of water
Mushroom, cheese and egg sandwich from Cafe Kindred
Leftover vegan broccoli cheese soup
2 celery stalks with peanut butter
Vegan orange cauliflower
~1 mile of walking (resting up for 3 days of hiking)