CAULIFLOWER STIR FRY

CAULIFLOWER STIR FRY

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ready In: 35 minutes
Accommodates: PHASE 2


I always love a great vegetable stir-fry and this one is no exception. This cauliflower side dish is simple to make and of course filled with important nutrients such as vitamin C as well as phytonutrients and antioxidants which remain in tact and in full force even after the vegetable is cooked.

INGREDIENTS

• 2 Tbsp olive oil
• 1 head cauliflower, cut into florets
• Salt and pepper

 

• 1 Tbsp olive oil
• 1 inch ginger, peeled & minced
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 Tbsp water

 

• 2 Tbsp coconut aminos
• 1 Tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/8 tsp pepper
• 3 chives, sliced

DIRECTIONS

1. Preheat your oven for 450 degrees. 
2. Place the cauliflower florets on a large baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Toss the cauliflower to coat evenly. Place in the preheated oven for 25 minutes tossing halfway through bake time.
3. In a large pan or wok heat 1 Tbsp olive oil over medium-high heat. Add the ginger and saute for 2 minutes. Add the onion, garlic and 1 Tbsp of water and saute for another 5 minutes.
4. In a small bowl whisk together the coconut aminos, vinegar, honey, salt and pepper.
5. Add the sauce, cooked onions and fresh chives to the cooked cauliflower. Toss to disperse all ingredients evenly. Enjoy hot.

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