Teriyaki Cauliflower and Kale Stir Fry

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]

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.

https://www.onegreenplanet.org/vegan-recipe/teriyaki-cauliflower-and-kale-stir-fry/