I’m 99% sure that after you make this you’ll prolly start thinkin…”I really don’t need chicken for shxt anymore do I?”
I can’t say 100% because you know how that go everything is a possibility. But…TRUST. ME. This taste as good as it look I promise.
At this point I’ve definitely made a few cauliflower recipes and I’m starting to realize that cauliflower is more versatile than I thought. Originally, I just thought it was a pale, ugly version of broccoli.
It still is.
But I can’t make sticky broccoli can I? Nah.
Now I ain’t finna lie to you and say these are necessarily the “healthiest” recipes. But….at the same time they good AF and they vegan so
Now I made this recipe two times. The first was with stir fry noodles and the second was with quinoa. Boffum is good. So at this point it’s really just about what type of texture you prefer.
Sometimes noodles is hit different and give a particular taste, but at other times you want that fried rice type of feel too. But that’s the beauty of it. You can put this cauliflower over any base that you would prefer. And as always, you can add whichever vegetables and seasonings you like because seasoning is the key to cooking.
- 1 small head cauliflower, chopped
- 1/3 cup low-sodium soy sauce or aminos
- 1/4 cup pure maple syrup and agave
- 1/4 cup rice vinegar
- 1 ½ teaspoons toasted sesame oil
- ½ teaspoon powdered ginger
- 1 1/2 tablespoon cornstarch or arrowroot
- 1/4 cup water
- Chopped scallions for garnish
- 2 broccoli stalks
- 2 medium sized carrots
- 1 pack of stir fry noodles
- 2 tablespoons of avocado oil
- Preheat your oven to 450 F and line with parchment paper.
- Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in layers on pan.
- Bake 10 minutes on the center rack.
- Mix the soy sauce, sweetener, vinegar, sesame oil, and ginger in a saucepan and bring to a boil.
- In a separate small bowl, stir together the cornstarch and water until cornstarch dissolves and then slowly whisk this into the saucepan as soon as it boils.
- Lower heat to medium and cook 2 minutes until it returns to a boil and let simmer until thick.
- Flip cauliflower florets and bake 10 additional minutes. Pour sauce over cauliflower and separate.
- While cauliflower is baking, heat the avocado oil in a medium pan.
- Wash the broccoli and cut into florets. Then wash, peel, and shred (or cut depending on personal preference) the carrots.
- Add the pack of stir fry noodles, broccoli, and carrots to the pan with oil on medium heat. Cook until noodles are soft and broccoli turns a deeper green.
- Once vegetables are finished, add to bowl and serve. Add scallions on top as garnish and season with salt and pepper.
- Eat that shxt!
*Can add replace stir fry noodles with cooked quinoa if desired.
This recipe was adapted from here.