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
DIRECTIONS
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
- Preheat your oven for 450 degrees.
- 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.
- 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.
- In a small bowl whisk together the coconut aminos, vinegar, honey, salt and pepper.
- Add the sauce, cooked onions and fresh chives to the cooked cauliflower. Toss to disperse all ingredients evenly. Enjoy hot.