General Tso's Cauliflower
Prep Time: 00:15
Cook Time: 00:30
1 1/2 cups uncooked quinoa, soaked
1 Head of cauliflower
1/2 onion, diced
2 Cloves garlic, minced
2 tbsp canola oil
1 orange, juiced
1 tbsp zest from orange
1/4 cup soy sauce or gluten free tamari
1/4 cup agave or maple syrup
1/4 tsp ground ginger
1 tbsp vinegar
2 tsp sesame oil
1 tbsp arrowroot powder or corn starch
1 - 2 tsp red pepper flakes (optional)
2 tbsp sesame seeds (optional)
2 green onions, diced (optional)
1Preheat oven to 300F
2Begin by soaking quinoa in a medium pot for 10 minutes. Drain water and cover with fresh water. Place on stove over medium heat and let simmer for 15-20 minutes until water is absorbed and little rings have formed around the quinoa seeds.
3Meanwhile, prepare the cauliflower by chopping into small florets. Place on a baking sheet (no oil), and roast in oven for 10-15 minutes. After 10 minutes the cauliflower will be soft but not fully cooked.
4While the cauliflower is roasting, in a wok (a frying pan would work too), sauté the chopped onion in the canola oil. Add minced garlic and continue to sauté, being careful not to burn the garlic. Add orange juice, orange zest, soy sauce, agave syrup, ginger, vinegar, and sesame oil. Simmer for 2-3 minutes.
5Add arrowroot powder and stir to combine. The arrowroot powder will make the sauce thicken up to become almost gel-like. When this happens, add your slightly roasted cauliflower and stir until all pieces are covered in sauce.
6Divide the quinoa into three portions and spoon cauliflower/sauce mixture over top. Sprinkle with sesame seeds, red pepper flakes, and chopped green onion for added flavor!
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