SWEET AND SOUR CAULIFLOWER
Serves 4
Adapted from“Power Vegan Meals: High-Protein Plant-Based Recipes for a Stronger, Healthier You,” by Maya Sozer (Page Street Publishing, 2017).
1/4 cup sugar, plus more as
needed
1/2 cup apple cider vinegar,
plus more as needed 2 tablespoons coconut aminos (may substitute tamari or Bragg Liquid Aminos) 1 teaspoon garlic powder
(granulated garlic)
1/2 teaspoon onion
powder
1/4 cup ketchup 1 tablespoon plus 1/3 cup cornstarch (may substitute arrowroot starch)
1 medium cauliflower, cut into florets (core and stem removed) 3 tablespoons vegetable
oil
One 15-ounce can nosalt-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, 1 teaspoon at a time.
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 theovenandroastuntil the sauce thickens and bubbles, 2 to 3 minutes.
Serve hot, over rice, if desired. Garnish with radishes, scallions and sesame seeds.
Nutrition | Per serving: 380 calories, 10 g protein, 59 g carbohydrates, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 320 mg sodium, 9 g dietary fiber, 24 g sugar