Kung Pao Cauliflower

1 large cauliflower head, cut into small floret pieces
1 red organic pepper, diced
1 yellow organic pepper, diced
1 orange organic pepper, diced
1 tbsp ginger, minced
2 garlic cloves, minced
5 scallion, cut 2” in lengths
1/3 cup raw cashews
1 tsp pepper flakes, optional
2 tbsp olive oil

Sauce:

2 tbsp rice wine vinegar
2 tbsp tomato ketchup
4 tbsp soy sauce, gluten free
2 tbsp unrefined sugar
1/4 cup water
3 tsp cornstarch

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Cook veggies until they are the desired consistency - I like my veg crisp so I cook for about 5 minutes. Add the garlic, ginger and cashews and cook to combine flavors about 2 minutes.

Combine sauce ingredients separately and add to veggies. Add the spring onions and serve over the brown rice while still warm.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JOCELYN48.