Cauliflower Stir Fry
1 medium head cauliflower
1 red bell pepper
1 orange bell pepper
1 medium white onion
1 tablespoon light miso
½ tablespoon gochujang
2 tablespoons sugar or maple syrup
3 green onions
3 tablespoons rice vinegar
¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon cornstarch
3 tablespoons neutral oil for stir frying, divided
To serve as a main dish: Add ¾ cup cashews with cauliflower and add 1 cup sauteed shrimp and rice.
Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.
In a medium bowl, whisk together rice vinegar, gochujang, sugar, soy sauce, miso, sesame oil, and cornstarch.
In skillet, heat 2 tablespoons neutral oil over medium-high heat. Add the cauliflower and just a pinch of salt. Cook monitored but unstirring for approximately 3 to 4 minutes until charred. Flip florets and continue cooking for approximately 2 minutes.
Add the bell peppers, white onion, and a pinch of salt and the remaining tablespoon of oil and cook approximately 4 to 6 minutes (until tender).
Turn off heat. Pour in the sauce and add green onions. Stir until sauce has covered/coated everything and it thickens.
Serve immediately and enjoy.