Kung Pao Cauliflower<!-- --> <!-- -->Recipe

Ingredients

• Kung Pao Sauce
• ¼ cup water
• 2 tablespoons gluten-free tamari (use coconut aminos to be soy-free)
• 2 tablespoons brown rice vinegar
• 1 tablespoon no-salt-added tomato paste
• 2 teaspoons maple syrup
• 1 teaspoon sriracha, optional
• 1 teaspoon grated fresh ginger
• 2 teaspoons arrowroot powder
• 1 tablespoon sesame oil
• 1 tablespoon red pepper flakes
• 1 cup diced sweet onion
• 1 large (1½- to 2-pound) head cauliflower, broken into small florets
• 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• ½ cup cashews
• 5 green onions (white parts chopped, green parts sliced lengthwise into thin strands)