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Ingredients
4 servings
¼ cupcoconut aminos
1 tablespoonraw honey
½ tspground ginger
or 2 tsp minced fresh ginger
1 tablespoonbalsamic vinegar
1 tablespoonarrowroot flour
3 tablespoonswater
2cloves garlic
minced
2 tablespoonsavocado oil
or coconut
6dried asian chili peppers
deseeded and cut into small pieces
2 stalkscelery
very finely sliced
1.5red bell pepper
large, cut into 1 inch pieces
⅓ cupcashew nuts
chopped
2green onions
sliced
1 headscauliflower
florets chopped large, large, or 2 small
Instructions
Step 1
To make the sauce, combine the arrowroot flour and 3 tablespoons of water in a bowl.
Step 2
Add the coconut aminos, honey, ginger, balsamic vinegar and garlic and mix to combine. Set aside.
Step 3
Heat the oil over high heat in a wok.
Step 4
Add the chili and cook, stirring, for 30 seconds.
Step 5
Add the red pepper and celery and cook for 1 minute.
Step 6
Add the cauliflower
Step 7
Pour in the sauce and cook until the sauce has thickened.
Step 8
Add the cashew nuts and toss to combine.
Step 9
Sprinkle with sliced green onions and serve.
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