I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!

Ingredients:

1 head of cauliflower, broken into florets

10 medium brussels sprouts, outer layer peeled and cut in half

Olive oil to cover sauté pan

1 tsp smoked paprika

1/2 tsp cumin

Sea salt and pepper to taste

Directions :

Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.

Ingredients for the Sweet and Sour sauce:

1 tablespoon tomato paste

juice of 1 lemon

1/2 cup water

1/3 cup apple cider vinegar

4 tablespoons organic cane sugar

1 tablespoon gluten free soy sauce)

1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved

1/2 tablespoon Sriracha sauce

1 teaspoon ground ginger

1/2 teaspoon sea salt

1 cup diced pineapples

1/2 cup chopped red bell peppers

Directions:

In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.

The Raw Veggies:

1 medium Zucchini

1 medium Yellow Squash

Cilantro for garnish

Directions:

Use a veggie spiral and make veggie noodles

If you do not have one you can julienne the veggies, thinly.

Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.

I garnished mines with cilantro and a little olive oil.