15small garlic clovessmashed (I used 2 Tbsp Gourmet Garden smashed garlic)
1tablespoonpeeled and grated fresh gingerI used 2 Tbsp Gourmet Garden Ginger
3tablespoonssoy sauceor shoyu, tamari
2-4drops Nu Naturals liquid Steviaor 1/4 cup natural cane sugar
2tablespoonswatermore if needed
12ouncescauliflowervery finely chopped
1/2bag frozen kaleor a few handfuls of fresh chopped kale
1Tbspfreshly ground black pepper
In a large saute pan on low heat, combine the coconut oil, shallots, red pepper flakes, garlic and ginger. Cook slowly for 10-15 minutes and don't let them brown.
While the garlic is cooking, whisk together the soy sauce, sugar, and water in a small bowl.
Increase the temperature in the pan to medium-high and add the tempeh. Gently mix to coat the tempeh. Add the soy mixture and mix again to coat.
Add the cauliflower. Cover and cook for about 3 minutes. Remove the cover and turn up the heat to high and cook until the tempeh and cauliflower start to brown. Stir in the Kale and cook a few minutes more. You can add a little water if needed, 1 tablespoon at a time.
Remove from heat and stir in the black pepper. Taste and add more pepper if you like.