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]

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Serves

3

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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
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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.
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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.