SWEET AND SOUR CAULIFLOWER

4 servings

¼ cup sugar, plus more as needed

½ cup apple cider vinegar, plus more as needed

2 tablespoons coconut aminos (may substitute tamari or Bragg Liquid Aminos) 1 teaspoon garlic powder ½ teaspoon onion powder ¼ cup ketchup 1 tablespoon plus ⅓ cup cornstarch

1 medium cauliflower, cut into florets (core and stem removed) 3 tablespoons vegetable oil One 15-ounce can no-salt-added chickpeas, drained and rinsed Cooked rice, for serving (optional) 4 small red radishes, thinly sliced, for garnish

2 scallions, trimmed and thinly sliced, for garnish

2 tablespoons toasted sesame seeds, for garnish Preheat the oven to 400 degrees. Whisk together the sugar, vinegar, aminos, garlic powder, onion powder, ketchup and 1 tablespoon of the cornstarch in a medium bowl until smooth, making sure the sugar is fully dissolved. Taste, and adjust the sweet/ sour balance as desired by adding more sugar or vinegar.

Toss the cauliflower florets with the oil in a mixing bowl. Sprinkle in the remaining cornstarch and toss until thoroughly coated. Transfer the cauliflower to a rimmed baking sheet; roast (middle rack) until the cauliflower starts to lightly brown on the edges, 15 minutes. Use a spatula to turn and toss the cauliflower, then add the chickpeas. Roast for 5 minutes.

Pour the sauce over the cauliflower and chickpeas and stir to coat; return to the oven and roast until the sauce thickens and bubbles, 2 to 3 minutes.

Garnish with radishes, scallions and sesame seeds.

PER SERVING: 380 calories, 10 g protein, 59 g carbohydrates, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 320 mg sodium, 24 g sugar

— Adapted from “Power Vegan Meals: High-Protein Plant-Based Recipes for a Stronger, Healthier You,” by

Maya Sozer