Cashew Cauliflower is the vegetarian equivalent of the classic Chinese buffet favourite, Cashew Chicken. The same great flavour as your favourite Chinese takeout, but in vegetarian format. This is one of those recipes that you will want to make over and over again. Yum!
CASHEW CAULIFLOWER
Cashew Cauliflower is probably the MOST delicious thing I’ve eaten in the past six months! It is hard for me to 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. I can prepare the dish at home using cauliflower instead of chicken and everyone is happy. And, I feel like I’m not missing out on anything, because as a matter of fact, I prefer the cauliflower version over the chicken!
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CAULIFLOWER IS EVERYWHERE!
For the past year, food blogs and Pinterest alike have been inundated with cauliflower recipes. You’ve all seen them! There’s cauliflower pizza crust, mashed cauliflower, cauliflower breadsticks, cauliflower tater 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 for the first time, be prepared to make it over and over again. You and your family will both love it. In fact, I highly encourage you to prepare it and eat it until your family tires of it. (That will never happen!)
YOU PROBABLY HAVE MOST OF WHAT YOU NEED ALREADY!
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 every other ingredient in the list below is already in your pantry.
INGREDIENTS NEEDED FOR THIS RECIPE:
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Cauliflower – Pick the largest one you can find because you’re going to regret not having more if you buy a little cauliflower.
- Cornstarch – This is used to coat the cauliflower and is also used in the sauce.
- Sauces – Soy sauce and ketchup are both used. One adds a familiar salty taste, while the other adds colour, sweetness, and a deep tomato-y flavour.
- Brown Sugar – We use brown sugar for sweetness, but it will also help to thicken and caramelize the sauce.
- Garlic and Ginger – What’s an Asian-inspired dish without these two?
- Cashews – I used roasted, unsalted cashews. If you use salted, the overall dish might be a bit too salty in the end.
- Dried Red Chili Flakes – These are optional. I like a bit of heat, but they can be omitted.
HOW TO MAKE CASHEW CAULIFLOWER
PREPARE THE CAULIFLOWER FIRST
Preheat oven to 350 degrees F. Lightly grease a shallow baking dish with olive oil. Set aside. Place the cauliflower into a large bowl and add in the 1/2 cup of cornstarch. Using your hands, gently toss the cauliflower florets until completely dusted with the cornstarch. Remove the florets from the bowl, shake off the excess corn starch, and place into the greased baking dish. Bake cauliflower for 10 minutes.
NOW LET’S PREPARE THE SAUCE
In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved. Add the remaining sauce ingredients and whisk to combine. Set aside.
FINISHING UP
Remove the cauliflower from the oven and pour the sauce over top. Move the cauliflower around gently with a small wooden spoon to get the sauce underneath the florets. Bake for 5 minutes. Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce. Bake for an additional 15 minutes. Serve immediately.
HOW TO REHEAT LEFTOVER CASHEW CAULIFLOWER
This will be the last thing, and then I promise you can get to the recipe. If you plan to make this ahead of time, keep in mind that the cauliflower will not hold up well to being reheated, but there is a way to get around that problem – somewhat!
Do not reheat this in the microwave! It will become a steamy mush. Instead, carefully position each floret onto a greased baking sheet. Leave room between each floret.
Spray the top of the cauliflower with a little bit of cooking spray and place under the broiler. Just a minute or so and you’ll have a reheated cauliflower dish without the mushy microwave mess.
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IMPORTANT: READ THIS!
It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. Once you have tossed the cauliflower with half a cup of cornstarch, depending on how big or small your cauliflower is, you might have an excess amount of cornstarch.
Here’s what I do. I hold the stem of the cauliflower and tap the floret part firmly a few times against the side of the bowl. It takes time, but it’s worth it.
Alternatively, you can transfer a few pieces at a time to a fine-mesh sieve and shake the excess cornstarch off. If you do not get the excess off, your overall dish will be glutinous and gummy.
One last thing before you jump into making this for tonight’s dinner… cauliflower does soften and reduce in size. I used a large cauliflower for just the two of us and served it with some steamed brown rice, it was 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.
SERVING SUGGESTIONS
You most likely prepared this recipe for one of two reasons. You either really love cauliflower or you are a vegetarian. Maybe it is for both reasons! When I first experimented with this dish, it was because I wanted to prepare a vegetarian version of cashew chicken. So, with that in mind, I am going to suggest sides that will keep this meal vegetarian friendly.
Because that sauce is thick, sweet, and sticky, it pairs perfectly with rice. Most of the time, I prefer to cook basmati rice, which is so good with this cauliflower, or brown rice. Brown rice has a firmer and chewier texture, and I found that it didn’t quite work for my tastes. The softer texture of the basmati – and the flavour! – was much better!
Cashew Cauliflower works very well served with quinoa too. I have a garlic butter quinoa recipe that will knock your socks off! Also, I would totally encourage you to serve this with mashed potato. That sauce with the potatoes; the tender cauliflower with the creaminess of the potatoes – wow! It’s just wonderful!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Cashew Cauliflower
Ingredients
For the Cauliflower:
- 1 large cauliflower, washed, and cut into florets
- 1/2 cup cornstarch
For the Sauce:
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 1 cup cashews, roasted and unsalted
Instructions
For the Cauliflower:
- Preheat oven to 350 degrees F. Lightly grease a shallow baking dish with olive oil. Set aside.
- Place the cauliflower into a large bowl and add in the 1/2 cup of cornstarch. Using your hands, gently toss the cauliflower florets until completely dusted with the corn starch.
- Remove the florets from the bowl, lightly shake off the excess corn starch and place into the greased baking dish.
- Bake cauliflower at 350 degrees for 10 minutes.
For the Sauce:
- Meanwhile, let's make the sauce. In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved.
- Add the remaining sauce ingredients and whisk to combine. Set aside.
- Remove the cauliflower from the oven and pour the sauce over top. Move the cauliflower around gently with a small wooden spoon to get the sauce underneath the florets. Bake for 5 minutes.
- Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce. Bake for an additional 15 minutes.
- Serve immediately.
Notes
It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. Once you have tossed the cauliflower with half a cup of cornstarch, depending on how big or small your cauliflower is, you might have an excess amount of cornstarch.
Transfer a few pieces at a time to a fine-mesh sieve and shake the excess cornstarch off. If you do not get the excess off, your overall dish will be glutinous and gummy.Nutrition
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kushigalu@gmail.com says
Mouth watering! Beautiful click dear
byronethomas@gmail.com says
Thank you. 🙂
Sara says
Just made this and loved it – the only tweaks I made were to stir through some chopped shallots for a bit of greenery and I drizzled some crispy chilli oil over the top just cos 🤷🏼♀️- very quick and easy – will definitely make again
Regina says
Followed the recipe to the t. Sauce was too thick, but very tasty
tinaroberge says
OMG! This looks amazing! I can’t wait to try it. I love stalking your recipes. I get so many awesome ideas! Printed for later use, and shared! Love it!
byronethomas@gmail.com says
Thanks, Tina. 🙂
sina @veganheaven.org says
This looks so delicious, Byron! I so gotta try your recipe! It’s crazy what you can do with cauliflower. Yummy!
byronethomas@gmail.com says
Thanks, Sina. I love how cauliflower can become just about anything. 🙂
Katalina @ Peas and Peonies says
OMG Byron this is one killer recipe, I just need a fork and I would gobble it down! Love the cauliflower and that sauce!
byronethomas@gmail.com says
That’s exactly what we did! Hahaha.
pragati says
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’
byronethomas@gmail.com says
Thank you, Pragati. 🙂
Jenn S. says
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!!
byronethomas@gmail.com says
Same here, Jenn… this fixed my cravings!
mylifecookbook says
This does sound delicious! Pinned.
byronethomas@gmail.com says
Thank you! 🙂
veggiesdontbite says
I love cauliflower because it’s so darn versatile!! And this proves it. It looks amazing!
Ginny McMeans says
I am so excited about this recipe – I am smiling. All the ingredients that I lvoe rolled into one. Love the spicy bits too.
Linda @ Veganosity says
Cauliflower makes the best meat substitute. This looks absolutely delicious, Byron!
byronethomas@gmail.com says
Thanks, Linda. I agree, cauliflower is a great stand-in for almost anything.
Howie Fox says
Yes you’re right! I never realized it consciously, but in the last year there have been many cauliflower recipes around! This one looks pretty awesome though!! 🙂
Levan Wee says
Gorgeous, gorgeous, GORGEOUS!! Photos are lovely and the recipe for this Cashew Cauliflower dish sounds sublime. Thanks for sharing!! 🙂
byronethomas@gmail.com says
Thank you, Levan. I’ll gladly accept that comment. 🙂
Michelle Clayton says
I tried this last night for my husband and we LOVED it! It tasted so good! Cauliflower is a apparently a good substitute for chicken. The sauce was so yummy! And it was so easy! I will definitely be making this again..I just made it Monday and I’m making it again Wednesday night (tonight). It was Soo good! I love finding recipes like this that I can tell are just going to be a staple. I need to find a few more sides. Because not only am I going to double the recipe, and cook rice with it but I feel like I need another side too. Maybe I’ll do a broccoli salad too?
So Good!!
Michelle says
This looks amazing, I can’t wait to try it. Sounds real flavorful!
byronethomas@gmail.com says
Thanks, Michelle! 🙂
Linda Omura says
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.
byronethomas@gmail.com says
You’re not the first, Linda. I admit, it does look fried. 🙂 I’ve tried frying cauliflower before and it turns to mush.
Kathryn Grace says
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.”
byronethomas@gmail.com says
Thanks! That’s so great! I just hopped over to your Facebook page to take a look. 🙂
Jeanette says
The recipe sounds delicious, however the sodium content is almost a day’s intake . How is the recipe when the sodium content is lower.
byronethomas@gmail.com says
If you’re concerned about the sodium levels, Jeanette, I would suggest using low sodium soy sauce instead. You can also find low-sodium ketchup. I’m sure that would help cut the levels. 🙂
Jackie says
Try using coconut aminos. I use Trader Joe’s Organic Coconut Aminos Seasoning Sauce. It has only 300 mg of sodium in 1 Tbsp compared to 575 mg of sodium in 1 Tbsp of ‘Less Sodium’ Soy Sauce or 710 mg of sodium in 1 Tbsp of Tamari. Besides having less sodium it’s delicious.
Angela says
Whst could be used as a substitute for ketchup? More soy sauce and fish sauce maybe?
byronethomas@gmail.com says
I think adding more soy sauce of fish sauce would make this dish way too salty. Maybe try a simple tomato sauce instead of the ketchup.
Jess says
This was delicious with a dab of sriracha! Even my 6 year old loved it. Thank you!
byronethomas@gmail.com says
Sounds great, Jess!
Celine says
Delish!! Just made it tonight and wowzers! Awesome recipe. Thanks!
byronethomas@gmail.com says
Thank you, Celine. 🙂
J says
Super wonderful and easy recipe! My cauliflower was a bit mushy though and the sauce was very gummy. Any suggestions how I can do better next time? Thanks!
Ladygrey says
I had the same problem!
Brittany says
Love the idea of this but mine was a gummy thick mess. It seems like too much corn starch. I ended up deglazing the pan with a bit of stock and then put it back in to thin the sauce. I also added a bit more garlic and ketchup.
Patti Bock says
This was very tasty and salty. My sauce was gelatinous, but the flavor was wonderful.
Brandi says
The flavor was delish, but I found my sauce got too thick in the oven. I used a larger cauliflower & perhaps I should’ve used a bigger pan.
M says
I made this the other day. I am a vegan and always trying out goodies. This was great. It was even good reheated the next day for lunch. I put it on saffron rice.
byronethomas@gmail.com says
Thank you!
Lisa says
Can you please tell me if the cashews are roasted or raw that you used?
Thank you!
byronethomas@gmail.com says
Hi Lisa – I used roasted.
Darcy says
Can you tell me the nutrition info on this recipe
Cindy says
Very tasty, I needed to bake it longer than suggested, but that might be due to the size of my cauliflower florets. I would probably half the cornstarch for the sauce as mine also was very gummy. Might even leave it off, thicken it in the microwave and add the last five minutes 🤔. I will try this again. Excellent flavor served over rice.
Jo Ella says
Would tapioca starch work as well??
JennyAnne says
I used tapioca flour and it worked fine.
Vickie says
Looks amazing! But it’s going to take all day if I have to leave room everytime i place cauliflower on cookie sheet. Just kidding , can’t wait to make this.
byronethomas@gmail.com says
Hahaha – I had to go back to see what you were referring to – so funny!
Shannon says
This was absolutely delicious! Cut up and browned chicken thighs for my kiddos and my husband and I are the cauliflower. It was a hit! Every plate was clean.
Cat Galloway says
This looks fabulous, I’m new to cooking and would like to know why it’s necessary to dust the cauli in corn starch before baking…what would happen if you didn’t?
Monica says
This is absolutely delicious! I used purple cauliflower and it was wonderful. Didn’t think it would come together like your photo but after the last round in the oven and with one stir it was thick, creamy, and sticky. Exactly what it should be! Topped with green onions and served over 7 grain rice and lentils. Loved the spice from the red pepper flakes too. Will be on weekly rotation!
byronethomas@gmail.com says
Thank you, Monica. 🙂
Ali says
With all my time on Pinterest how did I not know this recipe existed. Delicious!! We are going on a cross country RV trip. With a bit of leftovers I did a test to see how this would freeze. Husband had it for lunch and with delight, pronounced it froze well. Making it today to freeze for our trip.
J F says
Exceptionally good!
Diane says
What is the size of the baking pan you used?
Tamara Richards says
Brilliant! Thank You! Cauliflower is much better than the mystery meat you get for take out!
Shannon says
Absolutely fantastic! Have recently switched to meat only once per week and this recipe will be in regular rotation. You don’t miss the chicken at all!
Angela says
I love cashew chicken and cauliflower; this would be great to try.
Estee says
Delicious! I topped with chopped scallions and sesame seeds then served over Chinese noodles. Will make again but will double the sauce. Thank you for sharing!
Sarah says
This is amazing. My kids and husband aren’t home to eat it yet. I may potentially eat it all!! I added chicken and made white rice on the side. Love love love!!
Belinda Badali says
Was fantastic. We decided to use broccoli as we had cauliflower the night before, we served it over rice, very tasty! We can’t wait to make it again. (We took pictures but, no option to insert pics)
Amanda says
Just made this recipe last night and it was a hit! I did add a little more water at the end to make it a little more saucy. I could have made a double batch and had it as a main course with rice. My family loved it!
Pamela says
Really easy and very good. I ended up putting the cauliflower in a ziplock bag to coat and took the suggestion of tossing in a fine mesh strainer to get off the extra cornstarch. I doubled the sauce as others suggested to do and was perfect (no globs or gooey as some commented). I used a 9×13 glass dish. Thank you for sharing this recipe.
Debby says
Could this be considered vegan? I would like to make it for my niece who us a vegan.
Beth A Leahy says
It depends on the soy sauce you use. Get a vegan one or use liquid amino. So sweet of you. I bet she loves it.
Jayne says
Fabulous recipe! Just a hint for you. When cooking brown rice add 1 teaspoon of vinegar to the water. It comes out nice and fluffy! Bon Appétit!
byronethomas@gmail.com says
Thanks for the tip, Jayne! 🙂
Donna Nestor says
I was looking for a yummy main veggie meal and yours was one of the ones that popped up! It was delicious and the family loved it and I’ll be making it again and again!!!
It was easy and quick which I loved! I did switch chicken broth for the water and added in small chicken slices and doubled the sauce so that there was extra to spoon over it!
It’s a keeper! Thank you D.N
P.S. I couldn’t find a place to load up a photo.
Kelly says
Pure genius whoever came up with this recipe.
Since I am a cauliflower lover that made it an easy win for me! It didnt come out like your picture 🤭 but it was quite tasty, will be making again and again and again until I master this recipe. Thanks for sharing
byronethomas@gmail.com says
Thank you, Kelly! 🙂
Barbara says
This was awful. Looked nothing like the photo and tasted horrible. I would not recommend this to anyone.
byronethomas@gmail.com says
I’m sorry this recipe did not work for you, Barbara. Did you watch the video? Did you shake off the excess cornstarch like the recipe suggests?
Barbara says
Yes love I know how to follow a recipe. It was awful. A total disaster.
byronethomas@gmail.com says
I’m sorry about that, Barbara. This recipes does work as you can see from the video. I really do believe it comes down to the amount of cornstarch.
Rip says
Wonderful recipe. I would however recommend cooking the cauliflower a bit longer than Lord Byron and using less corn starch as it is a bit too gelatinous with the default recipe. We added about 20 minutes of overall time for baking (we did have a quite large head of cauliflower) and tossed fresh green onions in for a more authentic flavor. The best part was that it was the first time in weeks that my Wife, our youngest son, and I sat down together for a nice meal and everyone enjoyed it.
Thanks, Lord Byron (If that is your real name)
byronethomas@gmail.com says
Thank you, Rip. Shaking off the excess cornstarch is a very important step in this recipe. I’m glad you all enjoyed it though! Byron is my real name. My nickname was Lord Byron in high school. 🙂