Eating paleo

GENERAL TSO’S CAULIFLOWER

Whether you participate in Meatless Mondays or just love Asian food (I’m the latter and not so much the former), this spicy-sweet Chinese takeout–inspired cauliflower is going to knock your socks off. At the risk of repeating myself, I love Asian food more than most other things, so any time I can find a Paleo replacement for a cornstarch and sugar–laden craving, I’m game. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 20 minutes

3 or 4 garlic cloves, minced

1 tablespoon minced fresh ginger

½ teaspoon red pepper flakes (more or less depending on heat preference)

1 tablespoon white vinegar

¼ cup extra-virgin olive oil

¼ cup sesame oil

¼ cup coconut aminos

1 tablespoon ghee

1 large head cauliflower, cut into florets with very short stems (to resemble bites of chicken)

¼ cup vegetable broth

Sesame seeds, for garnish

3 or 4 tablespoons sliced scallions, for garnish

1. In a large bowl, stir to combine the garlic, ginger, red pepper flakes, vinegar, olive oil, sesame oil, and coconut aminos.
2. In a large sauté pan over high heat, melt the ghee. Cook the cauliflower for 5 to 7 minutes, stirring frequently to prevent burning, until the cauliflower starts to brown.
3. Pour the sauce over the cauliflower, and cook for another 1 to 2 minutes. Reduce the heat to medium, and continue to stir. Bring the sauce to a simmer, and allow it to thicken. Pour in the vegetable broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
4. Continue to cook until the cauliflower is fork-tender and the sauce is sticky and thick, about 10 minutes. Serve garnished with the sesame seeds and scallions.

VARIATION 1 CASHEW CAULIFLOWER: Top with a handful of cashews instead of sesame seeds before serving. These will add a nutty flavor and more of a bite to the dish.

VARIATION 2 GENERAL TSO’S CAULIFLOWER SALAD: Serve this cauliflower as a salad over a bed of cucumber noodles (see here) and ½ cup shredded cabbage.

PREP TIP: Make the sauce ahead of time (follow steps 1 and 3 without the cauliflower) and refrigerate so you can just reheat whenever you sauté the cauliflower.