1head cauliflower, cut into florets (approximately 2 pounds or 3 to 4 cups of florets)
1/2teaspoonfreshly ground black pepper
2Tablespoonsgrapeseed oil(or neutral oil of your choice)
1cupwhole raw cashews
3/4cupTamari/gluten-free soy sauce(if using Bragg's Aminos, use 1/2 cup plus 1/4 cup water as Bragg's is more salty to the taste)
3Tablespoonssweet chili sauce(I use Trader Joe's, make sure yours is gluten-free)
2teaspoonsgrated ginger root
4green onions, sliced
4servings of brown rice
Have your slow cooker out and ready to go.
In a large ziploc bag, place cornstarch and pepper. Close and shake to combine. Add cauliflower florets and shake to coat the cauliflower pieces.
In a large, deep skillet, add grapeseed oil and heat over medium. Once hot, add cauliflower florets to skillet. Cook until lightly browned on each side, turning often. You are going for lightly browned, not blackened.
Place cauliflower florets and cashew into the crockpot.
In a small bowl, whisk together Tamari, rice vinegar, tomato sauce, sweet chili sauce, coconut sugar, garlic and ginger root. Pour over the top of the cauliflower and cashews in the crockpot. Gently stir to combine.
Cook on high for 2 hours or on low for 4 hours. Serve over rice and garnish with green onions.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.