Ingredients

The following ingredients have 6 Servings
  • 2 small to medium-sized heads cauliflower, cut into florets (1900 g) 
  • 2 red peppers, thinly sliced (275 g) 
  • 1 tbsp sesame oil (15 ml)
  • 5 cloves garlic, finely chopped (20 g)
  • 2 tbsp peeled and finely chopped fresh ginger (20 g) 
  • 1 Serrano chilli, seeds removed and finely chopped (20 g)
  • 2/3 cup low sodium soy sauce (160 ml)
  • 2 tbsp maple syrup (30 ml)
  • 3 tbsp rice wine vinegar, unseasoned (45 ml)
  • 3 tbsp balsamic vinegar (45 ml)
  • 2 tbsp corn starch (15 g)
  • 1/3 cup water (80 ml)
  • 1 bunch green onion, sliced (50 g)
  • 1/2 cup roasted peanuts (125 g)
  • cooked rice

Instruction

  • Preheat oven to 450 degrees F. 
  • Place cauliflower florets and sliced red pepper on a baking sheet and roast for 15 minutes, until slightly golden brown. 
  • In a medium bowl mix together the soy sauce, maple syrup and 2 vinegars and set aside for now.
  • While the cauliflower and peppers are roasting, take a large sauté pan and heat the sesame oil. Over medium heat sauté the garlic, ginger and serrano chilli. Cook until garlic is golden brown, roughly 2 minutes. Be aware the heat from the chilli can be quite powerful so be careful what you touch and make sure you wash your hands well after handling.
  • Pour the prepared sauce into the pan with sautéed garlic and ginger, bring to a boil, reduce heat and cook for a few minutes to slightly reduce.
  • In the same bowl you used for the soy sauce mixture, mix the water and corn starch together until smooth and pour into the sauté pan. 
  • Stir the sauce until thickened, roughly 1-2 minutes. 
  • Remove roasted cauliflower and red peppers from the oven and add to the pan. Toss in the sauce until fully coated. 
  • Serve immediately over a bed of cooked rice and top with roasted peanuts and sliced green onions.