This recipe comes from Rhea Parsons at the Vee Word Blogspot. I made a few changes as usual for local ingredient availability, for our personal tastes, to add protein, and lower the fat a bit.
Rhea nailed the sauce – it tastes just like the bright pink, pineapply, gooey Chinese restaurant sweet and sour of my childhood! The kids liked it too.
- 1 tsp vegetable oil (optional, can water saute)
- 1 onion, finely chopped
- 1 roasted red pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup diced pineapple
- 3 Tbsp rice vinegar or apple cider vinegar
- 1/4 cup tomato paste
- dash hot sauce
- 1 Tbsp soy sauce
- 2-3Tbsp brown sugar or maple syrup
- 1/4 cup water
- 2 tsp cornstarch
- 2 heads cauliflower, cut into florets
- 1 green pepper, roughly chopped (optional)
- 1 can chickpeas, drained and rinsed
- 2 cloves of garlic, chopped
- 1/2 cup pineapple juice or water
- 1 tsp turmeric
- salt and pepper to taste
- Saute onions and roasted red pepper until soft in either oil or water, your choice.
- Add garlic and ginger and saute for 30 more seconds.
- Add pineapple, vinegar, sugar or syrup, tomato paste, hot sauce, and soy sauce and cook for 3 minutes.
- In a small bowl mix water and corn starch until smooth.
- Add corn starch mixture to sauce and cook 1 minute until thickened.
- Set aside until ready to serve.
- Water saute the garlic and green pepper for 3-4 minutes.
- Add cauliflower and chickpeas and stir.
- Pour in pineapple juice or water.
- Bring to a boil.
- Lower heat, cover and simmer 5-7 minutes until cauliflower is tender crisp.
- Season with turmeric, salt and pepper.
- To serve, top cauliflower and chickpea mixture with sauce. Can sprinkle with toasted cashew or peanuts if desired.