Salad

๐—ฆ๐—ช๐—˜๐—˜๐—ง ๐—–๐—›๐—œ๐—Ÿ๐—œ ๐—ฅ๐—ข๐—”๐—ฆ๐—ง๐—˜๐—— ๐—–๐—”๐—จ๐—Ÿ๐—œ๐—™๐—Ÿ๐—ข๐—ช๐—˜๐—ฅ

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

1 head of Cauliflower
1-2 Tbsp of Grape Seed Oil for roasting
1 1/2 Tbsp of  Chili Paste
3 tsp of Rice Vinegar
3 tsp of Beefree Honee or other sweetener
2 tsp of Soy Sauce
1 Fresno Pepper seeded and chopped ( you can use a pepper with more heat such as a Thai Chili)
3/4 – 1 cup Water
1 Tbsp of Cornstarch mixed with 3 Tbsp of Water to make a slurry
2 cups of cooked Rice for serving
Green Onion sliced for garnish

๐——๐—ถ๐—ฟ๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Cut the Cauliflower into florets and toss with Grape Seed Oil, Salt & Pepper. Lay them on a baking sheet and roast them at 375 for 25 minutes. Flip and continue roasting for another 20 minutes

2. In a small sauce pan on med heat add the Water, Chili Paste, Rice Vinegar, Soy Sauce, Sweetener, chopped Pepper. Bring to a soft boil.

3. Add in the Cornstarch slurry and mix until sauce thickens which will happen fairly quickly.

4. In a large bowl toss the roasted Cauliflower with the Sweet Chili sauce until completely coated, top with Green Onions and serve over Rice.

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