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Vegan Szechuan-Style Sticky Cauliflower

Being Jewish, Chinese food is pretty much a staple in my diet. In recent years, however, I started to find myself sensitive to the additives that many Asian restaurants use in their vegetable dishes. I knew that this meant it was time to get back into the kitchen and cook up new vegan versions of my old meaty favourites. Last week, I shared some delicious honey-garlic eggplant. Today, I introduce to you this tangy sweet & spicy cauliflower. The two dishes would be lovely served together, over some nice sticky calrose rice. A deliciously healthy spin on take-out, that's baked instead of fried. Win-win. 
Vegan Szechuan-Style Sticky Cauliflower recipe adapted from Chocolate Covered Katie
ingredients 1 large head cauliflower, chopped into florets 1/4 cup water1 1/2 tbsp cornstarch 1 tbsp grapeseed or vegetable oil1/2 cup tamari or low sodium soy sauce1/4 cup pure maple syrup or honey1 tbsp molasses1/4 cup rice vinegar5 cloves garlic, minced2 tbsp fresh ginger, minced1 tbsp sriracha …

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