GARLICKY CAULIFLOWER KALE GREEN BEAN BOWL

IN THIS DISH I ADDED SEITAN TO MAKE IT MORE FILLING.  IF YOU ARE LOOKING FOR A DELICIOUS SIDE SKIP THE SEITAN!

GARLICKY CAULIFLOWER KALE AND BEAN BOWL

AUTHOR : DESIGN&DIGEST
RECIPE TYPE : MAIN DISH,
SERVES : 4

PREP TIME 10 MINS
COOK TIME 25 MINS
TOTAL TIME 35 MINS

INGREDIENTS:

- 1 CAULIFLOWER HEAD, CUT INTO SMALL FLORETS 

- 1 BUNCH OF LACINATO KALE, SLICED INTO BITE SIZE PIECES

- 1 LEEK, SLICED

- 1/2 POUND GREEN OR PURPLE BEANS, TRIMMED

- 8 OZ SEITAN, CUT IN STRIPS

- 2 TBSP GRAPESEED OIL (OR OTHER HIGH HEAT COOKING OIL)

- 1 TBSP BRAGG LIQUID AMINOS (OR TAMARI SOY SAUCE)

- 5 CLOVES GARLIC, MINCED

- 2 TBSP APPLE CIDER VINEGAR

- 1 TBSP MUSTARD (I PREFER DIJON)

- PINCH OF HUNGARIAN PAPRIKA 

DIRECTIONS:

1. PLACE CAULIFLOWER FLORETS ON A BAKING SHEET.  DRIZZLE WITH 1 TBSP GRAPESEED OIL. BROIL AT 375 DEGREES FOR APPROX 15 MINUTES OR UNTIL GOLDEN BROWN.

2. WHILE CAULIFLOWER IS IN OVEN, SAUTE LEEKS IN LARGE SKILLET.  ADD SEITAN.  LET BROWN.

3. ADD GREEN BEANS, COOK FOR ANOTHER 5 MINUTES. 

4. AFTER CAULIFLOWER IS REMOVED FROM OVEN ADD KALE TO SKILLET, SAUTE ON LOW FOR 1-2 MINUTES.

5. COMBINE APPLE CIDER VINEGAR, GARLIC, MUSTARD AND POUR OVER SKILLET MIXTURE.  LET COOK FOR 1-2 MINUTES ON LOW HEAT.

6. SERVE SKILLET VEGGIES AND TOP WITH CAULIFLOWER AND A DASH OF PAPRIKA.