Kung Pao Roasted Cauliflower

 Kung Pao Roasted Cauliflower

This one was a huge favorite of everyone in the house.  I was surprised because my son (who does not have PKU) is pretty picky.  If you are someone who counts every single thing this might be a little higher for you, but in our house we are on the modified diet so we don’t count the veggies.

Ingredients:

• 2 (12 oz) pkg cauliflower florets, halved
• 2 T sesame oil
• 1/2 (10 oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
• 1 c water
• 1/4 c soy sauce (can use coconut aminos for low protein)
• 1 1/2 T Asian chili garlic sauce
• 1 T cornstarch
• 1 T brown sugar
• 1 c long grain brown rice
• 1 T. Toasted sesame seeds
• 1/4 tsp salt
• 1 green onion, chopped
• Rice (low protein rice can be substituted for those with PKU)

Directions:

1. Preheat oven to 475°F. Toss together
   cauliflower and oil on a large rimmed baking sheet. Bake 15 minutes or until almost tender.
2. Stir in onion, bell pepper mix. Bake 5
   minutes or until tender.
3. Meanwhile, whisk together water, soy sauce (coconut aminos), chili garlic sauce,
   cornstarch, and brown sugar in a large skillet.  Bring to a boil; cook 2 minutes or until thickened.
4. Stir in cauliflower mixture. serve over rice and top with green onion.