A tasty Paleo take on the traditional General Tso's dish, consisting of crunchy cauliflower florets dipped in a sauce made with honey, coconut aminos, and apple cider vinegar.
Ingredients: 1 medium cauliflower, cut into florets. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tbsp honey. 1 tsp arrowroot powder. 1/4 cup chicken broth. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 tsp fresh ginger, grated. 1/4 tsp red pepper flakes optional. 2 green onions, sliced for garnish. 1 tbsp sesame seeds for garnish.
Instructions: Set oven temperature to 400F 200C. To make the sauce, combine the coconut aminos, arrowroot powder, honey, apple cider vinegar, and chicken broth in a small bowl. Put aside. Arrange the cauliflower florets on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until tender and lightly browned. Heat the coconut oil in a big skillet over medium heat. Add the red pepper flakes, grated ginger, and minced garlic. Saut for one to two minutes, or until aromatic. After adding the sauce to the skillet, simmer it. Cook until the sauce thickens, about 2 to 3 minutes. When the cauliflower florets are baked, add them to the skillet and toss to coat in sauce. Cook the cauliflower for a further two to three minutes, or until it is thoroughly heated. Before serving, garnish with sesame seeds and sliced green onions. Savor the Paleo version of General Tso's Cauliflower!
Prep Time: 15 minutes
Cook Time: 25 minutes
Deniques Hamstrar
