one green planet
one green planet

This tasty teriyaki cauliflower is packed with plant-based goodness, but none of the added sugar. This recipe gets a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. The only thing missing is some protein — so try pairing it with your favorite grain!

Teriyaki Cauliflower and Kale Stir Fry [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

3

Ingredients

  • 2/3 cup 100 percent pure pineapple juice
  • 3 1/2 tablespoons naturally-brewed reduced-sodium tamari
  • 1 tablespoon unrefined sesame oil
  • 2 large cloves garlic, minced
  • 1 small red hot chili pepper, extra-thinly sliced crosswise
  • 1 1/2 tablespoons fresh grated ginger
  • 1 tablespoon avocado oil or grapeseed oil
  • 1 1/4 pounds large bite-size cauliflower florets
  • 1 5-ounce package fresh baby kale
  • 2 teaspoons toasted sesame seeds

Preparation

  1. In a large liquid measuring cup or small bowl, whisk together the pineapple juice, tamari, sesame oil, garlic, chili pepper, and ginger. Set aside.
  2. Heat the avocado oil in a wok or large cast-iron skillet over medium-high. Add the cauliflower and cook while stirring occasionally until well browned, about 8 minutes.
  3. Add the pineapple juice mixture and cook while stirring occasionally until the sauce reduces (naturally thickens) and coats the cauliflower, about 8 minutes.
  4. Add the kale, remove from heat, and toss until kale just wilts, about 30 seconds. Sprinkle with sesame seeds and serve.

Nutritional Information

Per serving (without rice): 210 calories : 11g total fat | 900mg sodium | 20g total carbohydrate | 10g sugars | 8g protein Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Jackie Newgent

See My Recipes

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Five hearts & stars!! Loved it!! Sauce so tasty with unique flavors. I could not find pineapple juice so I used coconut pineapple juice very good – tropic style!