Paleo Singapore Chili Crab (with Cauliflower 'Crab')

Ingredients

• 2 lbs Cauliflower florets
• 3 tbsp Coconut oil
• 1 large Onion
• 6 cloves Garlic
• 2 inch Ginger
• 4 small Red chilies
• 2 tbsp Tomato paste
• 1/4 cup Coconut aminos
• 1 tbsp Fish sauce (Paleo)
• 2 tbsp Lime juice
• 1/2 cup Chicken broth
• 1 tbsp Arrowroot starch
• 2 stalks Green onions
• 1/4 cup Cilantro

Instructions

1. 1Place the 2 lbs cauliflower florets in a steamer basket over a pot of boiling water. Steam for 8 minutes, or until the florets are slightly tender when pierced with a fork. Remove from heat and set aside.
2. 2Heat the 3 tbsp coconut oil in a large 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 1 large onion, 6 cloves garlic, and 2 inch ginger. Sauté, stirring frequently, until the onion is softened and the mixture is fragrant, about 3 minutes.
3. 3Add the 4 small red chilies and 2 tbsp tomato paste to the skillet. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly.
4. 4Pour in the 1/4 cup coconut aminos, 1 tbsp fish sauce, 2 tbsp lime juice, and 1/2 cup chicken broth. Stir everything together.
5. 5In a small bowl, whisk together the 1 tbsp arrowroot starch and 2 tbsp cold water until smooth. Pour this slurry into the skillet with the sauce. Bring the sauce to a simmer and cook, stirring, until it thickens, about 1-2 minutes.
6. 6Add the steamed 2 lbs cauliflower florets to the thickened sauce. Gently toss the cauliflower to coat it evenly. Continue to cook for 5-7 minutes, stirring occasionally, allowing the cauliflower to absorb the flavors of the sauce.
7. 7Chop the 2 stalks green onions and 1/4 cup cilantro. Sprinkle the chopped green onions and cilantro over the cauliflower mixture just before serving.

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