Orange Cashew Cauliflower

In a small pot with a tight fitting lid, combine the rice, salt and 1 ½ cups of water (for 1 cup of rice. If scaling the ratios are- ½ cup rice: ¾ cup water / 1 ½ cup rice: 2 cups water).

Bring to a boil then stir well. Turn heat to low and cover. Steam for 15 - 17 minutes then turn off the heat until serving but leave the lid on.

Chop into 1” florets. Chop up the stems and leaves too - you can use almost the entire thing. Only discard very dried out ends or yellowed leaves with holes in them.

Dice the pepper and the onion into ½ inch squares.

Heat a large sauté pan over high heat and add the oil. Add the cauliflower, onions and pepper, and cook for about 2 minutes before you stir at all. After that you can stir occasionally but you want to cauliflower to stay in contact with the pan for long stretches so it browns a little.

While it's sautéing, mince ginger and garlic finely (if the ginger has thin, moist skin, you can leave it on but if it's dry or thick, scrape it off with a peeler or the back of a spoon first).

In a medium bowl, whisk together orange zest (reserve a pinch for garnish if so inclined) and juice, sugar, soy sauce, minced ginger and garlic, remaining water, and cornstarch in a small bowl.

Wash and chop cilantro and the stems. Slice the green onions if using. Set aside

Return the pan, and sauté until the cauliflower is just cooked through and tender - about 10 minutes total. If it’s getting too brown at any point, you can turn down the heat a bit.

Whisk the sauce once more, so the cornstarch doesn’t settle, and pour it all in the pan. Bring to a simmer, it will thicken as it boils. Add the cashews (perhaps reserve a few for garnish, or keep it simple and add them all!). Whisk often during this time. Cook for 1 minute or until thick and glazing the veggies.

Turn off the heat. Stir in butter, if using.

Serve scoops of rice in bowls. Spoon sauce and cauliflower over top. Garnish with a few extra cashews, some zest and a big pile of chopped cilantro.