1-1/2 cups vegetarian beef broth or real beef broth
1/2 tsp. konjac (glucommanan) powder (I use this brand) or 1 tbsp. non-GMO cornstarch
3 cups organic baby spinach leaves (loosely packed into cup)
1/3 cup coarsely chopped cilantro
1. Preheat oven to 425°F. In a large bowl, toss cauliflower with 1 tablespoon oil until coated. Arrange on a parchment lined baking sheet; sprinkle lightly with salt and pepper. Bake 30 minutes or until tender. Meanwhile, prepare sauce.
2. In a large non-stick skillet set over medium heat, brown chorizo (if using vegetarian, add onion and garlic now); breaking it up with a wooden spoon. Drain off all but 1 tbsp. fat (if using beef). Add onion and garlic, cook until onions are softened. Stir in cumin and roasted pepper, cook and stir 1 minute. Dissolve konjac or cornstarch in beef broth; add to chorizo mixture, bring to a boil; boil and stir several minutes. Adjust seasoning. Mixture will thicken as it cools slightly. Remove from heat, stir in spinach and cilantro until spinach wilts. Serve over cauliflower.(If you want a thicker sauce feel free to lightly sprinkle 1/4 teaspoon additional Konjac into sauce. Make sure you don't dump it in or you'll get lumps. You must either dissolve it in a tablespoon of water or sprinkle it over the top.
Nutrition Facts Serving size: 1/6 of a recipe (11.9 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 257.89 Calories From Fat (41%) 104.97
% Daily Value Total Fat 11g 17% Saturated Fat 2g 10% Trans Fatty Acids 0g Cholesterol 0mg 0% Sodium 622mg 26% Potassium 1012.77mg 29% Total Carbohydrates 19g 6% Fiber 8g 33% Sugar 6g Net Carbohydrates 11g Protein 21g 42%