INGREDIENTS

• 1 head cauliflower, cut into florets
• 1 teaspoon avocado oil
• 2 tablespoons tamari or soy sauce
• 2 tablespoons cornstarch
• ½ cup water
• ¼ cup tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 2 tablespoons avocado oil
• 4 green onions, chopped
• 1 red chili, finely sliced
• 3 tablespoons sesame seeds
• Cooked brown rice or quinoa to serve
   

INSTRUCTIONS

1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Toss cauliflower with avocado oil and tamari and roast for 20 minutes, stirring halfway.
2. Meanwhile, mix the cornstarch and water in a small bowl and set aside.
3. In a small pot, whisk the tamari, vinegar, honey, ginger, sesame oil, garlic, and red pepper flakes and bring to a boil.
4. Add cornstarch slurry, whisking constantly for about 30 seconds until thickened. Remove from the heat and set aside.
5. Heat remaining avocado oil in a large skillet and add the green onions, chili, and sesame seeds, roasted cauliflower and tamari honey sauce.
6. Saute until combined for another few minutes and serve over brown rice.