Perfect over some steamed rice for a delicious, healthy meal that’s ready in less than 15 minutes!
🥗 BOWL ingredients:
1 head cauliflower, cut into florets
1 green bell pepper, cubed
1/2 red onion, chopped
2 cloves garlic, minced
1/4 cup dry roasted cashews
4 dried Thai chilis (or use chili flakes)
2 tbsp coconut oil, divided
🥣 SAUCE ingredients (mix together, set aside):
3 tablespoons coconut aminos (or liquid aminos)
1 tablespoon pure maple syrup
1 tablespoon cooking wine/sherry (optional)
🥣 BATTER ingredients:
3/4 cup GF flour (I used oat or cassava)
Sea salt & pepper, to taste
1 cup cold filtered water
1 — Mix batter ingredients together until well combined; it should be on the thicker side. Dip cauliflower florets into batter, shake off excess, cook in a heated pan with 1 tbsp coconut oil until golden brown. Remove and set onto a paper towel to drain excess oil.
2 — Add remaining tablespoon of coconut oil, then sauté onion, garlic, bell pepper and dried chilis until fragrant. Add sauce (reserving some) and cook mixture for a minute, stirring often. Finally, add cauliflower florets, cashews and coat well with remaining sauce.
*Serve over organic rice for a perfect pairing! 🍚