Paleo General Tso’s Cauliflower

• Vegetarian
• Gluten free

• Produce

  • 1 large head Cauliflower
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 3 tbsp Scallions

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/4 cup Vegetable broth sesame seeds

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/4 cup Sesame oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1/4 cup Coconut aminos

• Dairy

  • 1 tbsp Ghee

Found on plaidandpaleo.com

Description

Ingredients

• 3 or 4 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• ½ teaspoon red pepper flakes (more or less depending on heat preference)
• 1 tablespoon white vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup sesame oil
• ¼ cup coconut aminos
• 1 tablespoon ghee*
• 1 large head cauliflower, cut into florets with very short stems (to resemble bites of chicken)
• ¼ cup vegetable broth Sesame seeds, for garnish
• 3 or 4 tablespoons sliced scallions, for garnish

Directions

• In a large bowl, stir to combine the garlic, ginger, red pepper flakes, vinegar, olive oil, sesame oil, and coconut aminos.
• In a large sauté pan over high heat, melt the ghee. Cook the cauliflower for 5 to 7 minutes, stirring frequently to prevent burn ing, until the cauliflower starts to brown.
• Pour the sauce over the cauliflower, and cook for another 1 to 2 minutes. Reduce the heat to medium, and continue to stir. Bring the sauce to a simmer, and allow it to thicken.
• Pour in the vegetable broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
• Continue to cook until the cauliflower is fork-tender and the sauce is sticky and thick, about 10 minutes.
• Serve garnished with the sesame seeds and scallions.