Sweet & Spicy Orange Cauliflower
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 cups cooked Jasmine rice or brown rice
- Four green onions (sliced)
- 2 Sliced yellow bell peppers, shredded carrots, and cabbage
- 1 cup fresh orange juice (about 2 large oranges)
- ¼ cup tamari
- 3 tbsp apricot jelly
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger)
- 1 tsp red pepper flakes
- Cooking oil as needed
- Cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F. Toss the cauliflower florets with oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20 to 25 minutes until tender and golden brown at the edges.
- Cook the Rice: In a large pan over medium heat, heat one tbls of oil, add the whites of the green onions, sauté for a minute or so, add two cups water, 1.5 cups rice, bring to a boil, cover and simmer for 20 minutes until cooked
- Make the Sauce: In a large skillet over medium heat, combine the orange juice, tamari, jelly, garlic, ginger, and red pepper flakes. Bring the mixture to a gentle simmer. Pour in the cornstarch slurry while whisking constantly. Cook for 2 to 3 minutes until the sauce bubbles, thickens, and turns glossy and sticky. Remove from heat.
- Coat the Florets: Transfer the roasted cauliflower into the skillet. Gently stir until every piece is well-coated.
- Assemble the Bowls: Divide the warm rice among serving bowls. Add any optional sautéed vegetables like bell peppers or carrots. Top with the sticky orange cauliflower.
- Garnish & Serve: Garnish with sesame seeds, sliced green onions, and roasted cashews.
