Vegan Black Pepper Cauliflower: A Flavorful Twist on a Classic Dish

Introduction:

Indulge in the irresistible flavors of our Vegan Black Pepper Cauliflower, a delectable rendition of the classic black pepper chicken dish. This plant-based recipe offers a harmonious blend of aromatic spices, tender cauliflower florets, and vibrant vegetables, creating a dish that’s both satisfying and nutritious. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to tantalize your taste buds and leave you craving for more. Join us as we delve into the ingredients, cooking techniques, and nutritional benefits of this mouthwatering dish.

Ingredients:

  • 1 medium head of cauliflower, cut into florets
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
  • 2 tablespoons sesame oil
  • 2 green onions, thinly sliced (for garnish)
  • Cooked rice or quinoa, for serving

Instructions:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with oil.
  2. Prepare the Cauliflower: In a large mixing bowl, combine the cauliflower florets with 1 tablespoon of sesame oil and toss until evenly coated. Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and slightly browned around the edges.
  3. Prepare the Sauce: While the cauliflower is roasting, prepare the sauce. In a small bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave nectar, cornstarch, black pepper, and crushed red pepper flakes (if using). Set aside.
  4. Sauté the Vegetables: In a large skillet or wok, heat the remaining tablespoon of sesame oil over medium heat. Add the sliced bell peppers and onion to the skillet and cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and slightly caramelized.
  5. Add the Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook for an additional 1-2 minutes, or until fragrant.
  6. Combine and Simmer: Pour the prepared sauce over the sautéed vegetables in the skillet. Stir well to coat the vegetables in the sauce. Allow the sauce to simmer for 2-3 minutes, or until it thickens slightly.
  7. Add the Roasted Cauliflower: Once the cauliflower is roasted, transfer it to the skillet with the sauce and vegetables. Gently toss to coat the cauliflower in the sauce.
  8. Serve: Remove the skillet from the heat and garnish with sliced green onions. Serve the Vegan Black Pepper Cauliflower hot over cooked rice or quinoa.

Nutritional Information:

  • Serving Size: 1/4 of the recipe (without rice or quinoa)
  • Calories: 150
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 5g
  • Sugars: 9g
  • Protein: 5g

Smart WW Points:

  • Each serving of this Vegan Black Pepper Cauliflower is approximately 4 SmartPoints on the Weight Watchers plan. Enjoy this flavorful and satisfying dish as a wholesome addition to your plant-based meal repertoire.

Conclusion:

Our Vegan Black Pepper Cauliflower recipe offers a delightful fusion of bold flavors and wholesome ingredients, making it the perfect choice for vegans and non-vegans alike. With its tender cauliflower florets, vibrant bell peppers, and aromatic spices, this dish is sure to become a favorite in your household. Whip up a batch of this irresistible dish today and savor the goodness of plant-based cuisine!