I love a good Paleo Chinese takeout recipe! This Paleo General Tso’s Cauliflower recipe is coming from one of my friend’s cookbooks, The Big 15 Paleo Cookbook by Megan Flynn Peterson, which was recently released! Megan and I met when we both wrote for the website, The Eighty-Twenty. I love the concept behind The Big 15 Paleo Cookbook. Megan shows you how to utilize 15 key staple ingredients such as cauliflower, beef and sweet potatoes. Each chapter showcases a variety of recipes highlighting the staple ingredient! Paleo doesn’t have to be complicated and The Big 15 Paleo Cookbook breaks that down. I used coconut oil instead of ghee to make this Paleo General Tso’s Cauliflower recipe vegan as well!
This weekend I jetted off to Chicago for my third wedding of the summer! While the wedding was in the suburbs, I spent Sunday in the city just walking around. I do really love big cities. Sometimes the hustle and bustle can be annoying, but I love how much a large city has to offer. Prior to this trip, I had only been in downtown Chicago once before almost 10 years ago. I did a lot of the touristy things on that trip, but I somehow missed going to The Bean. I wanted to go so bad, but my traveling companion wasn’t interested in fighting the crowds to stand infant of a giant, mirrored blob. After much convincing, we ended up going to The Bean! I loved it and captured my souvenir picture. If you follow along on my Instagram stories, I’ve been sharing a few background peeks into my life. I know it is crazy that I do other things than just create paleo recipes!
- 3 or 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon red pepper flakes (more or less depending on heat preference)
- 1 tablespoon white vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup sesame oil
- ¼ cup coconut aminos
- 1 tablespoon ghee*
- 1 large head cauliflower, cut into florets with very short stems (to resemble bites of chicken)
- ¼ cup vegetable broth Sesame seeds, for garnish
- 3 or 4 tablespoons sliced scallions, for garnish
- In a large bowl, stir to combine the garlic, ginger, red pepper flakes, vinegar, olive oil, sesame oil, and coconut aminos.
- In a large sauté pan over high heat, melt the ghee. Cook the cauliflower for 5 to 7 minutes, stirring frequently to prevent burn ing, until the cauliflower starts to brown.
- Pour the sauce over the cauliflower, and cook for another 1 to 2 minutes. Reduce the heat to medium, and continue to stir. Bring the sauce to a simmer, and allow it to thicken.
- Pour in the vegetable broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
- Continue to cook until the cauliflower is fork-tender and the sauce is sticky and thick, about 10 minutes.
- Serve garnished with the sesame seeds and scallions.
*I used coconut oil to keep it vegan
Make sure you check out The Big 15 Paleo Cookbook today!