Cauliflower and Carrot Stir-fry

Tried something original tonight.

Ingredients

• 1 Head of cauliflower
• 1 cup frozen corn
• 2 carrots sliced thinly
• 7 oz snap peas cut in half
• 1 tbsp nigella seeds

Sauce

• 1/2 cup of water
• 1/3 cup soy sauce
• 3 tbsp maple syrup
• 2 tbsp white rice vinegar
• 1/2 tsp red chili flakes
• 2 tsp corn starch
• 1 tsp sesame oil
• 2 cloves garlic minced
• 2 inches ginger minced

Instructions

1. Mix everything for the sauce together in a bowl.
2. In the oven at 425F, roast the cauliflower and the carrots until tender, about 20 minutes.
3. Place a tablespoon of sesame oil in a dutch oven, add cauliflower, corn, carrots and snap peas. Stir until heated through.
4. Add the sauce, stir until thickened.
5. Serve over rice. Top with nigella seeds.