Sweet & Sour Cauliflower

1.0 head, large (6-7" dia) Cauliflower, raw
0.18 cup Sun Dried Tomatoes
0.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1.5 cup Dole Pineapple Tidbits 100% Pineapple juice
3.0 tsp Bragg All Natural Liquid Amino
5.28 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1.0 tbsp Argo Cornstarch
1.5 tsp Sriracha Hot Sauce (Rooster sauce)
0.5 serving 1 Med. Green Bell Pepper
12.0 tsp coconut sugar, Madhava" Organic (1 t)

1. Preheat the oven to 450F. Line a baking sheet with parchment paper. Spread the cauliflower on the parchment. Lightly spray with olive oil and sprinkle with the garlic powder, cumin, paprika, salt, and pepper. Toss to fully coat. 2. Roast for 20 minutes, tossing halfway through to ensure even cooking. Remove from the heat. 3. While the cauliflower bakes, combine the lemon juice, .5 cup of the pineapple, water, vinegar, coconut sugar, sun-dried tomatoes, liquid aminos, sriracha, and ginger. process until smooth. 4. Transfer the mixture to a large hallow saucepan, bring to a boil, and immediately reduce to low heat. Stir in the cornstarch mixture and stir until fully combined. Add the remaining 1 cup of pineapple, bell pepper, and salt; continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add teh roasted cauliflower and stir to fully coat each piece. Serve Immediately with quinoa and top with sesame seeds, if desired. Serving Size: 2

Number of Servings: 2.0

Recipe submitted by SparkPeople user MISSHARTUNG1.