Nope, cauliflower doesn’t taste like chicken; but, if you like teriyaki, absolutely do give this high-flavored teriyaki cauliflower & kale stir-fry a try. It’s got a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.

To serve this stir-fry dish as a complete meal, pair this delicious recipe with a protein-rich appetizer or side (or both!), such as starting with an edamame app or serving on a bed of my Superfood Basmati Pilaf (see simple recipe below). Then enjoy it on Meatless Monday and Tuesday and Wednesday …!

teriyaki cauliflower & kale stir-fry

★★★★★ 5 from 1 reviews

• Author: Jackie Newgent
• Yield: 3 servings 1x
• Category: Main Dish
• Cuisine: Chinese
• Diet: Vegan

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Description

Looking for a high-flavor teriyaki cauliflower & kale stir-fry a try? Here you go! It’s got a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.

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Ingredients

Units USM Scale 1x2x3x

• 2/3 cup 100% pure pineapple juice
• 3 1/2 tablespoons naturally-brewed reduced-sodium tamari
• 1 tablespoon unrefined sesame oil
• 2 large cloves garlic, minced
• 1 small red hot chili pepper, extra-thinly sliced crosswise
• 1 1/2 tablespoons fresh grated gingerroot
• 1 tablespoon avocado oil or grapeseed oil
• 1 1/4 pounds large bite-size cauliflower florets
• 1 (5-ounce) package fresh organic baby kale
• 2 teaspoons toasted sesame seeds

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Instructions

1. In a large liquid measuring cup or small bowl, whisk together the pineapple juice, tamari, sesame oil, garlic, chili pepper, and ginger. Set aside.
2. Heat the avocado oil in a wok or large cast-iron skillet over medium-high. Add the cauliflower and cook while stirring occasionally until well browned, about 8 minutes.
3. Add the pineapple juice mixture and cook while stirring occasionally until the sauce reduces (naturally thickens) and coats the cauliflower, about 8 minutes.
4. Add the kale, remove from heat, and toss until kale just wilts, about 30 seconds. Sprinkle with sesame seeds and serve. Enjoy over steamed brown rice or my Superfood Basmati Pilaf (see simple recipe below).

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Notes

To make my Superfood Basmati Pilaf: Combine 3 cups cooked brown basmati rice with 1/3 cup raw shelled hemp seeds, 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh lime juice. If desired, add sea salt to taste. Makes about 3 cups.

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 210
• Sugar: 10g
• Sodium: 900mg
• Fat: 11g
• Saturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg

Keywords: stir-fry, vegan stir-fry, vegetarian stir-fry, plant-based stir-fry, kale, cauliflower, teriyaki, teriyaki cauliflower

Tasteover Tips

• Break out of a chicken routine by giving hearty vegetables, such as cauliflower, the starring role of an entrée
• Create a reduction sauce based on 100% real fruit juice—-as the sauce reduces the fruit juice flavors become more concentrated and sweeter—no added sugar (or honey) is required
• Balance saltiness and sweetness while punching up taste by way of notably more fresh ginger as well as the addition of “heat,” such as hot chili pepper
• For bonus flavor, color, and nutrition, pair a stir-fry with a turmeric-accented rice, like my Superfood Basmati Pilaf

Looking for other plant-based stir-fry recipes? Try my general tso’s tofu with cauliflower (see recipe HERE), kung pao tempeh stir-fry (see recipe HERE), peanutty sprouted tofu “stir-fry” sheet pan dinner (see recipe HERE), and seasonal indonesian-inspired tempeh & veggie stir-fry (see recipe HERE).Save

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