Glazed Cauliflower Stir Fry

This glazed cauliflower dish has become a firm favourite. Reminiscent of the sweet and sour of my childhood, with no pineapple or meat, it makes a good dish for vegetarians and vegans and also a good vegetable dish to serve with grilled or barbecued meat or chicken. Leftovers reheat well in the microwave.

Glazed Cauliflower Stir Fry

1/4 cauliflower 1 red capsicum 1 red onion Oil for stir frying Optional Spring onions, thinly sliced to serve

Glaze 2 tablespoons apple cider vinegar 2 tablespoons tomato sauce 2 tablespoons soy sauce 2 tablespoons maple syrup 1 -2 cloves garlic, crushed

Combine ingredients for the glaze.

Wash and cut cauliflower into bite sized pieces

Wash capsicum. Remove stalks and seeds and cut flesh into quarters lengthwise and then each piece into strips diagonally.

Peel onion and slice into thin strips.

Heat a little oil in a pan, add cauliflower and fry until golden brown. Add onions and capsicum, mix well and continue to cook for a minute. Reduce heat and cover and cook a further 2 minutes.

Remove lid and increase pan until really hot. Pour over the gaze and allow to reduce a minute or so until thick and coats the vegetables.

Serve garnished with thinly sliced spring onions.