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!
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
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
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
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.