Ingredients

The following ingredients have 4 Servings
  • 4 cups cauliflower, cut into small florets
  • 1 – [ 16 oz. package ] frozen Chinese vegetables (about 3 ½ to 4 cups)
  • 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
  • 3 to 4 cups baby spinach
  • 2/3 cup orange juice *
  • 4 Tablespoons tamari *
  • 3 Tablespoons organic maple syrup
  • 2 teaspoons molasses
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon tahini
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 to 2 teaspoons chili garlic sauce *
  • ¼ to ½ teaspoon red pepper flakes
  • 1 Tablespoon + 1 teaspoon cornstarch (or thickener of choice)
  • Steamed brown rice (or rice of choice)
  • Sesame seeds
  • Sliced green onions
  • Sriracha sauce

Instruction

  • Place all the Sauce Ingredients into a small bowl, whisk, set aside.
  • In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, add the cauliflower and frozen veggies with 3 Tablespoons water, cover with a tight-fitting lid and sauté for 5 minutes over medium-high heat.
  • Remove the lid and continue to sauté until the cauliflower has reached the desired tenderness (approx. 1 to 3 minutes). Then add the chickpeas and the sauce, increase the heat, simmer until the sauce thickens and the veggies and chickpeas are completely coated in the sauce. Add the baby spinach, stir to combine and lower the heat and simmer for one minute.
  • Remove from heat, serve over rice with your favorite toppings.