Ingredients

The following ingredients have 4 Servings
  • 1 head Cauliflower ((small))
  • 8 oz Mushrooms
  • 1 Red Bell Pepper
  • 1 bunch Green Onions ((sliced into 1" pieces))
  • 1 cup Flour
  • 1 cup Unsweetened Almond Milk
  • 2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1/2 cup Vegetable Broth ((low sodium))
  • 1/3 cup Rice Wine Vinegar
  • 1/4 cup Brown Sugar
  • 1/4 cup Soy Sauce ((low sodium))
  • 2 Tbs Orange Juice
  • 2 Tbs Maple Syrup
  • 1 tsp Orange Zest
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Ginger
  • 2 Tbs Cold Water
  • 1 Tbs Arrowroot Powder ((or Cornstarch))

Instruction

  • Prepare rice as directed.
  • Preheat oven to 450 degrees.
  • Wash and cut a small head of cauliflower into bite-sized chunks.
  • Prepare batter in a large bowl and dip cauliflower pieces in batter until completely covered
  • Place the cauliflower pieces on a parchment-lined cookie sheet and bake for 20 minutes
  • Place all sauce ingredients except arrowroot and water in a medium-sized saucepan and bring to a simmer.
  • Mix arrowroot and water to make a slurry and add to sauce to thicken
  • Add mushrooms to a Wok or large pan and stir fry in a little veggie broth until softened
  • Add red bell pepper and green onions and continue to stir-fry until softened
  • When the cauliflower pieces are baked, stir them into the stir-fry and add sauce.
  • Stir well until everything is completely coated and simmer for a few minutes until heated through.