— Serves 4
1/4 cup sugar, plus more as needed
1/2 cup apple cider vinegar, plus more as needed
2 tablespoons coconut aminos (may substitute tamari)
1 teaspoon garlic powder (granulated garlic)
1/2 teaspoon onion powder
1/4 cup tomato sauce
1 tablespoon plus 1/3 cup cornstarch/maize meal
1 medium cauliflower, cut into florets
3 tablespoons vegetable oil
One 425g can no-salt-added chickpeas, drained and rinsed
Cooked rice, for serving (optional)
4 small red radishes, thinly sliced, for garnish
2 scallions, trimmed and thinly sliced, for garnish
2 tablespoons toasted sesame seeds, for garnish
Preheat the oven to 200 degrees.
Whisk together the sugar, vinegar, aminos, garlic powder, onion powder, tomato sauce and 1 tablespoon of the cornstarch in a medium bowl until smooth, making sure the sugar is fully dissolved.
Taste, and adjust the sweet/sour balance as desired by adding more sugar or vinegar, 1 teaspoon at a time.
Toss the cauliflower florets with the oil in a mixing bowl.
Sprinkle in the remaining cornstarch and toss until thoroughly coated.
Transfer the cauliflower to a rimmed baking sheet; roast (middle rack) until the cauliflower starts to lightly brown on the edges, 15 minutes.
Use a spatula to turn and toss the cauliflower, then add the chickpeas.
Roast for 5 minutes.
Pour the sauce over the cauliflower and chickpeas and stir to coat; return to the oven and roast until the sauce thickens and bubbles, 2 to 3 minutes.
Serve hot, over rice, if desired.
Garnish with radishes, scallions and sesame seeds.
Recipe adapted from Power Vegan Meals: High-Protein Plant-Based Recipes for a Stronger, Healthier You, by Maya Sozer (Page Street Publishing, 2017). The book is available to purchase on Loot.co.za for R276. Click here to purchase.
The Washington Post