I would like to clarify something right off the bat– this cauliflower is in no way intended to be a substitute for chicken! I thought it would be fun to take a dish that is traditionally very unhealthy and transform it with plant-based ingredients.
I personally have never been a huge fan of “American-ized” Chinese food. Our country’s palate seems to relish overly salted and heavy dishes that just leave me feeling sick. This recipe is reminiscent of Panda Express, but without the typical food coma!
If you’ve read other posts on this website, you know I love the transformative powers of cauliflower. One large head has only 210 calories, 16 grams of protein, and 674% of your daily Vitamin C needs! Not like I arte an entire head, or anything…😛
This recipe takes less than 30 minutes from start to finish. Please leave a comment to let me know how you like it, and tag @garlichead on Instagram so I can see your creations! Recipe inspired by Chocolate Covered Katie.
- 1 small-medium sized head of cauliflower, chopped into bite sized florets (~5 cups)
- 1/3 cup low sodium soy sauce or Tamari
- 1/4 cup liquid sweetener of choice (maple syrup, honey, and agave all work)
- 1/4 cup lite rice vinegar
- 3 cloves fresh garlic, minced
- 1 TBS crushed red pepper flakes (optional)
- 1 tsp sesame or coconut oil
- 2 tsp powdered ginger (or 1 TBS minced fresh ginger)
- 1 and 1/2 TBS cornstarch
- 1/4 cup water
- Sesame seeds, lettuce wraps for serving
- Preheat oven to 450 degrees. Spray/oil a baking tray and line cauliflower in a single layer. Bake for 10 minutes.
- While cauliflower is baking, combine soy sauce, liquid sweetener, rice vinegar, garlic, red pepper if using, oil, and ginger in a saucepan and bring to a boil.
- In a separate cup, whisk cornstarch and water. Add this cup to the boiling sauce mixture as soon as it is rapidly bubbling. Cook for 2 minutes over medium heat. The sauce will begin to thicken, so continue to stir!
- Remove sauce from heat. After 10 minutes of time in the oven, flip cauliflower and bake 8-10 minutes more (until browned but not burned). Remove from oven and add to a large bowl. Pour sauce over cauliflower and mix thoroughly.
- Serve in lettuce wraps garnished with sesame seeds.