Kung Pao Cauliflower

This may not be a very pretty dish, but it is delicious!!! This sauce is spot on. I made the sauce earlier in the day in a mason jar and just let it sit on the counter til time for dinner. Get  your rice cooking before you start the vegetables.

Kung Pao Sauce:

• 1/2 cup water
• 1/2 cup Bragg;s liquid aminos or reduced sodium soy-sauce
• 2 teaspoons apple cider vinegar (I use Bragg's with the mother)
• 2 tablespoons sugar
• 2 teaspoons crushed red pepper
• 4 teaspoons cornstarch

Vegetables:

• 6 cloves garlic, mined
• 1 large sweet onion, julienne
• 1 large red bell pepper, julienne
• 1/2 large head cauliflower (about 3 cups florets)
• Garnish: black sesame seeds and scallions, sliced

Cook cauliflower in a large skillet on medium-high heat with a little water until starting to brown. About 5 minutes.

Add onion, garlic and bell pepper and saute about 3-4 minutes, until onions start to become transparent.

Add the sauce and cook until sauce thickens, about 5 minutes or so, stirring occasionally. Remove from heat.

We used a mix of rices but use whatever your favorite is.

Serve over rice with a sprinkle of black sesame seeds and sliced scallions.

Enjoy!