Cooking Directions

• Heat the oil in a 12-inch skillet over high heat.  Add the cauliflower and cook for 5 minutes or until lightly browned, stirring often.  Add 1 cup broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
• Stir the remaining 1/2 cup broth, the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, sriracha and cornstarch in a small bowl.  Add the broth mixture to the skillet and cook and stir for 4 minutes or until the cauliflower is tender and the sauce is thickened.  Sprinkle the cauliflower mixture with the green onions before serving.

Ingredients

• 1 tablespoon olive oil
• 1 large head cauliflower, trimmed and cut into florets (about 8 cups)
• 1 cup Swanson® Crafted Roasted Chicken Broth
• 0.25 cup reduced sodium soy sauce
• 0.25 cup pure maple syrup
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated peeled ginger root
• 1 clove garlic, minced
• 1 teaspoon sriracha hot chili sauce
• 1.5 tablespoons cornstarch
• 2 green onion, sliced (about 1/4 cup)