March 18, 2015 March 18, 2015/ Morgan
Inspired by Keepin’ It Kind’s S&S Cauliflower
1 head cauliflower broken into bite sized pieces1 – 20oz can pineapple chunks, separated1/4 cup sliced dried tomatoesjuice 2 small lemons (or 1 large)1/3 cup rice vinegar1/2 cup water2 TBSP tapioca starch (or cornstarch) mixed into 1/3 cup water3 large dates, pitted2 TBSP tamari or soy sauce1 TBSP sriracha (or more if you aren’t serving it to sensitive folks!) 1 bell pepper cut into chunks1/4 red onion cut into chunks4 green onions slicedPreheat oven to 410 degrees and line a baking sheet with parchment paper or a silpat liner. Throw the cauliflower on there and sprinkle with salt if you want to. Set the timer for about 25 minutes and let it cook until slightly browned but still tender crisp.While that’s cooking throw 1/2 cup pineapple chunks, all of the pineapple juice, the dried tomatoes, lemon juice, rice vinegar, water, cornstarch water mixture, pitted dates, tamari and sriracha into a blender and blend until totally smooth. Pour into a small sauce pan and add the remaining pineapple, bell pepper, red onion and most of the green onion (I leave some for pretty color on top) Bring the mixture to a simmer and cook until thick and gloopy. The veggies will still be very crisp – that’s a good thing! Should take a few minutes.
Once the cauliflower is done add it to the sauce, mix well and serve! Great with rice of course but I’m sure any grain would soak up that delicious sauce. Speaking of sauce, theres enough for you to add extra veggies if you like. Go for it! Green beans are my mega pick.
Makes 4 HUGE servings – 2 points per serving!!!!!
March 18, 2015/ Morgan/