Orange Cauliflower
Servings: 4
Calories: 284kcal
Ingredients
- 1 head cauliflower cut in florets
- 1/4 cup low-sodium vegetable broth
- 1/2 red onion diced
- 3 cloves garlic minced
- 2 red bell pepper diced
- 1 1/2 cups orange juice
- 4 tbsp soy sauce
- 3 tbsp maple syrup
- 3 tbsp rice vinegar
- 2 tbsp cornstarch
- 2 tbsp water or more juice
- sesame seeds for garnish
- 2 cups cooked brown rice for serving
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with a silicone liner.
- In a medium bowl, toss the cauliflower with 1 tbsp orange juice.
- Place the cauliflower in a single layer on a baking sheet and bake for 15-20 minutes. Cauliflower should be just starting to brown on the edges.
- While the cauliflower is roasting, whisk together the orange juice, soy sauce, maple syrup, and vinegar. Set aside.
- Stir together the cornstarch and water until smooth and set aside.
- Add 1/4 cup vegetable broth to a large pan over medium heat. Add the onion and garlic and sauté 5-6 minutes until soft.
- Add another 2 tbsp vegetable broth to the pan and add the peppers. Saute 5-6 minutes until softened.
- When the peppers are softened, add the orange sauce to the pan and turn up the heat to bring to a boil.
- Once boiling, add the cornstarch/water mixture and stir well to incorporate. Simmer over medium heat until the sauce reduces and thickens to almost a syrup like consistency.
- Add the cauliflower to the sauce when it's done roasting and stir to coat well.
- Sprinkle sesame seeds over the top, if using, and serve immediately by itself or over rice.
Nutrition
Calories: 284kcal | Carbohydrates: 60g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 1115mg | Potassium: 919mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2080IU | Vitamin C: 193.5mg | Calcium: 83mg | Iron: 2mg
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