Ingredients

The following ingredients have 4 Servings
  • 4 cups cauliflower florets
  • salt + pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons white wine vinegar
  • 2/3 cup potato starch
  • 1 cup bell pepper (diced, multi-colored)
  • coconut oil for frying + 1 tablespoon
  • 2 teaspoons ginger (freshly grated)
  • 2 garlic cloves (minced)
  • 1 cup chicken broth
  • 1/2 cup orange juice (freshly squeezed)
  • 1/4 cup honey

Instruction

  • In a bowl stir together cauliflower florets with salt and pepper, soy sauce and vinegar.
  • Place potato starch in a shallow bowl or plate. Lift cauliflower florets out of marinade (reserve for sauce) and toss in starch until coated. Shake off excess.
  • Heat oil on medium-high heat. Fry cauliflower in portions not to overcrowd the pan until lightly browned, then transfer to paper towel to absorb excess oil.
  • In a sauté pan heat 1 tablespoon of oil. Lightly sauté diced bell peppers for a few minutes, then set aside.
  • Add ginger and garlic to the pan and sauté quickly until fragrant. Add chicken broth, orange juice, honey and reserved soy sauce marinade and stir to combine.
  • Keep cooking sauce until it reduces and thickens to a syrup-like consistency.
  • Add fried cauliflower and diced bell pepper to reduced sauce and toss to coat. Serve with steamed rice, sprinkled with green onion and sesame.