Cashew Cauliflower

Course: Main Course, Side Dish

Cuisine: North American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 345kcal

Author: Lord Byron's Kitchen

Cashew Cauliflower is the vegetarian equivalent of the classic Chinese buffet favourite, Cashew Chicken. The same great flavour as your favourite Chinese take out, but in vegetarian format. This is one of those recipes that you will want to make over and over again. Yum!

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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