Ingredients:
1 Head Cauliflower
1/2 Onion
1 Red Bell Pepper
30 Snow Pea Pods
1 Ounce Canola Oil
1 Pinch Salt and Pepper
1 Recipe Teriyaki Sauce
|
Heat Oven To 375°
Wash and dry cauliflower.
Cut into small flowerets.
Place flowerets onto a sheet pan.
Bake in oven for 20 minutes.
If cauliflower finishes cooking before you are ready to add it to the pan just let it sit on the sheet pan, away from the heat, until needed.
| |
Prepare snow peas by pulling off the tough string.
Dice the onion and pepper into large pieces.
Pull onion apart so that each piece is separated.
| |
Place oil and pan over high heat.
Add onion and peppers to the hot oil.
Sprinkle with salt and pepper.
Let peppers and onion sizzle and blister on one side for about half a minute and then stir.
Let them sizzle another half minute and add the snow peas.
| |
Toss and stir the snow peas for a few seconds and remove from the pan.
| |
Place vegetables back onto the same platter.
| |
You can make the teriyaki glaze ahead of time or you can make it at this point in the recipe using the same pan that you used to cook the vegetables.
| |
Add vegetables back to the pan with the teriyaki sauce.
Mix and heat ingredients together.
| |
Add cauliflower; mix and heat ingredients together.
Place cauliflower teriyaki onto a platter and serve.
You can serve this dish over some steamed brown rice for a great entree or side dish.
Feel free to add some lean protein such as broiled salmon or chicken breast.
| |
|
