Gluten Free, Sweet and Sour Cauliflower

This stir fried, gluten free, sweet and sour cauliflower is just another way I discovered to spice up a plain vegetable. I added Sriracha to this recipe. My son thinks I am crazy. "Mom," he said, "that is going to be too hot for you." Well, let me just say, this was delicious.

Actually, a little hot sauce in your life is not really bad for you. Check out the health benefits of hot sauce. Here. Good news for my husband and son who love hot sauce.

Now, this is a  picture of my recipe, does this look that spicy?

I changed the ingredients from Amanda Paxton's, Stir Fried Sweet Thai Chili Cauliflower, because the Sweet Thai Chili is not gluten free. I had some Sweet and Sour Sauce left over from my last stir fry recipe and changed it up. 

Changing ingredients in recipes can be risky but, the ingredients in this recipe complimented one another. By using the Sweet and Sour Sauce, instead of using the Sweet Thai Chili, I was able to add the touch of sweet and yet still keep the spicy taste of the original recipe ingredients.

Gluten Free, Sweet and Sour Cauliflower

Ingredients:

1 head of cauliflower, cut into florets

2 and 1/2 Tbsp. sesame oil

2 Tbsp. gluten free soy sauce

1 bunch of green onions (1 green onion to sprinkle as a garnish)

2 garlic cloves, minced (I used 2 Tbsp. of minced garlic from a jar)

2 Tbsp. gluten free bread crumbs

2 Tbsp. sweet and sour sauce

To taste: hot sauce, Sriracha

In a large frying pan, heat your sesame oil. As that heats, cut up your cauliflower into florets. When the oil is hot, add the florets. Allow florets to heat. After a few minutes, add in 2 tablespoons of water and cover frying pan. This allows the cauliflower to steam for a bit. Add your soy sauce and garlic. Stir the ingredients together. When the florets are tender, add in the sweet and sour sauce, bread crumbs, green onions, and sriracha. Stir until everything is evenly coated. Add some corn starch if the mix is too thin. I added 2 Tbsp. of corn starch. 

“Let things taste of what they are.” 

― Alice Waters

This was a simple, quick and easy dinner. I made brown rice with this to make a complete meal. This can be served as a quick side dish, also. The next time I make this I will throw in some frozen peas at the last minute. I like the taste, plus the peas will give the dish some added color. I liked the texture of the dish with the bread crumbs. Texture is very important.

I might even add in more sriracha!

Have a blessed day!