Ingredients

The following ingredients have 4 Servings
  • 1 medium or large cauliflower, cut into small florets (about 7-8 cups)
  • 1/3 cup water
  • 4 green onions, sliced thinly
  • 3 cups baby spinach (optional)
  • ¼ cup up to  1/3 cup tamari *
  • 1 Tablespoon white miso *
  • 3 Tablespoons organic maple syrup *
  • 1 teaspoon molasses
  • 1 teaspoon minced ginger
  • 1 Tablespoon minced garlic
  • 2 Tablespoon toasted sesame seeds
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon organic cornstarch (+ more, if needed) *
  • pinch black pepper
  • Green onions, sliced
  • Toasted sesame seeds
  • Sriracha
  • Red pepper flakes

Instruction

  • Place the Sauce Ingredients into a small bowl, whisk well, then set aside.
  • In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the cauliflower florets and 1/3 cup water. Cover and steam over medium-high heat for approx. 4 minutes or just until all the water has evaporated. Then add the mixture above in Step 1. Stir constantly until the mixture thickens and evenly coats all the cauliflower.
  • Cook the cauliflower, stirring constantly until the cauliflower has reached your preference of tenderness. We cooked our approx. 3 to 4 minutes. Then stir in the green onions and baby spinach (optional) cook for another minute.
  • Serve immediately with rice of choice, and top with your favorite toppers like additional toasted sesame seeds and/or chopped green onions.