Like what you see? Share it with your friends!

This is probably the MOST delicious thing I’ve eaten in the past six months!  I cannot possibly put into words how deliciously tasty this dish was, and coming from me, that’s a lot (I’m hardly ever stuck for words!)  I used to love going to a buffet and gorging myself on Cashew Chicken, and I miss doing that, but being with the vegetarian makes doing that more difficult.

Cashew Cauliflower

For the past year, food blogs and Pinterest alike has been inundated with cauliflower recipes.  You’ve all seen them!  There’s cauliflower pizza crust, mashed cauliflower, cauliflower breadsticks, cauliflower tator tots, roasted cauliflower, cauliflower soup, etc., etc., etc.  So, I thought, why not substitute chicken for cauliflower?  And, I’m freakin’ glad I did!

I promise you, once you make this recipe, you will most likely eat the entire platter – and why not; cauliflower is super healthy!  But this recipe comes with a warning.  Once you make this recipe one time, be prepared to make it over and over again.  You and your family both will love it.  In fact, I highly encourage you to prepare it and eat it until your family tires of it.  (That will never happen!)

Cashew Cauliflower

Other than getting vegetables on the table, and cutting down on your meat consumption, the only thing in this recipe that you might need to buy is the cashews.  I promise you that nearly ever other ingredient in the list below is already in your pantry.  One last thing before you jump into making this for tonight’s dinner… cauliflower does soften and reduce in size.  I used a medium sized cauliflower for just the two of us, and served with some steamed brown rice, it was basically one meal with very little left over.  If you’re preparing this for a family, or if you want leftovers for work the next day, I would highly encourage you to double the recipe.  (This is so good cold, too!  I might have eaten a bite or two at 3am!)

Cashew Cauliflower

5.0 from 1 reviews
Cashew Cauliflower
Prep time
Cook time
Total time
  • 1 medium-sized head of cauliflower, washed, and cut into florets
  • ½ cup corn starch
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 4 tablespoons ketchup
  • ½ cup soy sauce
  • ¼ teaspoon black pepper
  • 2 tablespoons brown sugar
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup unsalted cashews, whole
  • ½ cup water
  1. Wash and cut the cauliflower into bite-sized florets
  2. Add the cauliflower to a large, shallow bowl and add in the corn starch
  3. Using your hands, gently toss the cauliflower florets until completely dusted with the corn starch
  4. Piece by piece, remove the florets from the bowl, lightly shake off the excess corn starch and place into a baking dish; save the remaining corn starch!
  5. Bake cauliflower at 350 degrees for 10 minutes
  6. Meanwhile, add the water to the leftover corn starch and whisk until dissolved
  7. Add the garlic, ginger, ketchup, soy sauce, pepper, brown sugar, and crush red pepper flakes - stir to combine
  8. When the cauliflower has baked for 10 minutes, remove from oven, and pour the sauce over top. Move the cauliflower around gently with a small wooden utensil to get the sauce underneath the florets
  9. Return to oven and bake for 5 minutes
  10. Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce
  11. Bake for an additional 15 minutes
  12. Serve immediately

Cashew Cauliflower

Like what you see? Share it with your friends!

This Post Has 27 Comments

  1. Fabulous! I was wondering what this would be and was surprised at every step. Then I thought this would be deep fried but it isn’t!!!
    I am definitely trying this out the next tine I buy cauliflower..the use of ketchup is very ‘Indo- Chinese’

  2. Oh yum!!! I have been meaning to make something similar actually. Cashew Chicken used to be my favorite things from the Chinese Take-Out restaurant…until I stopped I eating meat. I bet this is delicious!!

  3. When I saw this recipe I thought it was fried but was surprised to see it is not. I’m in the process of making a recipe for my blog using cauliflower and I was going to fry it but now I’m going to try this method. Thanks Byron.

    1. You’re not the first, Linda. I admit, it does look fried. 🙂 I’ve tried frying cauliflower before and it turns to mush.

  4. Thank you! I am SO looking forward to trying this recipe, as cashew chicken is one of those dishes I miss now that we eat mostly plants. I featured this as the Recipe of the Day today on my Facebook page, “Cooking with Whole Grains & Real Whole Foods.”

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: