1 tbsp raw honey
2 tbsp avocado oil, divided
4 tbsp vegetable broth, divided
1 head cauliflower, cut into florets
3 tbsp apple cider vinegar
2 tbsp balsamic vinegar
2 Medjool dates, pitted
1 red bell pepper, sliced
1 onion, thinly sliced
4 cloves garlic, minced
2 tbsp ginger, minced
2 tbsp small red chiles, chopped
1 tsp peppercorns
⅓ cup scallions, chopped (plus more for garnish)
1/4 cup cashews, chopped (plus more for garnish)


Preheat the oven to 425?F.
In a small bowl whisk the honey, with one tablespoon of the avocado oil and one tablespoon of the vegetable broth. Add the cauliflower and gently toss until evenly coated. Spread evenly onto a large baking sheet and roast for 25 minutes, flipping halfway.
Meanwhile, prepare the sauce: In a blender, combine the remaining three tablespoons of the veggie broth, apple cider vinegar, balsamic vinegar, and dates until smooth. Pour the sauce into a small saucepan and set over medium heat until thick, about 3 minutes.
Next, prep the veggies: In a large skillet or wok, heat the remaining tablespoon of avocado oil over medium heat. Add the sliced peppers and onions and cook until soft, about 5 minutes. Add the garlic, ginger, red chilies, and peppercorns. Cook for another 1-2 minutes.
Transfer the roasted cauliflower to the pan and add the scallions and cashews. Pour the sauce over the top and stir gently to combine. Cook another 2 minutes.
Serve hot, garnished with more scallions and cashews if you wish!