Cauliflower Sweet & Sour with Rice
¼ cauliflower washed and cut into small florets
¼ cup corn flour
1 tsp cider vinegar and 2 tbsp tomato paste
3 tbsp tamari (GF soy sauce)
1 clove fresh garlic grated and 1 tsp sesame oil
1 tsp sea salt, ½ tsp cayenne pepper
½ tsp smoked paprika
FOR THE SAUCE
1/4 onion, 1/4 carrot, 1/4 celery
1 tin tomato pieces
1 tsp fresh chilli or chilli flakes
2 tbsp raw cane sugar
1 tbsp cider vinegar and 3 tbsp vege oil
Rice to serve
* Mix your dry ingredients together and coat each saucy floret of cauliflower with the dry mix. Ensure that all is coated evenly.
* Deep fry at 160 degrees or bake them in the oven at 175 degrees Celsius for 10- 12 minutes until golden brown or just starting a crust on the outside.
* First cook off your vegetables until translucent on low to medium heat. Add the rest of your ingredients and simmer on low heat until half reduced, add your cauliflower pieces, mix carefully with a wooden spoon for a further 5 minutes.
* Serve with rice
Garnish with sesame seeds, spring onions, coconut flour or chopped coriander.
Can be made in bulk and frozen down once only, portion them before you freeze.
Contributor: Ana Ma’ilei Savio