Cashew Cauliflower

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4

This Cashew Cauliflower is the same as the classic cashew chicken, but in a delicious vegetarian form. This has the same amazing flavor as our favorite Chinese takeout. Incredibly easy to make and ready in less than an hour. I love serving this thick, sweet, and sticky cashew cauliflower with rice or quinoa. And this also pairs great with mashed potatoes!

Ingredients

Cauliflower:

½ c. cornstarch

1 large cauliflower, washed, and cut into florets

Sauce:

2 cloves garlic, minced

½ c. water

1 tsp cornstarch

¼ c. ketchup

¼ c. soy sauce

2 tbsp brown sugar

1 tsp fresh ginger, grated

1 c. cashews, roasted and unsalted

¼ tsp ground black pepper

¼ tsp dried red chili flakes

How to make Cashew Cauliflower

Step 1: Prepare the oven. Preheat it to 350 degrees. Using olive oil, lightly grease a shallow baking dish and set aside.

Step 2: Into a large bowl, place the cauliflower. Add half c cornstarch. Gently toss using your hands until the florets are fully dusted with the cornstarch.

Step 3: Lightly shake the excess cornstarch from the florets and place the florets into the prepared baking dish.

Step 4: Place in the preheated oven and bake the florets for about 10 minutes.

Step 5: To make the sauce, place the water and cornstarch in a bowl or large measuring cup. Mix well until the cornstarch is dissolved. Then, add the rest of the sauce ingredients and whisk well until blended. Set aside.

Step 6: Take the cauliflower out of the oven and pour the sauce on top. Gently over the florets around using a small wooden spoon to make sure the sauce gets underneath the florets. Return to the oven and resume baking for another 5 minutes.

Step 7: To the florets, add the cashews and lightly stir. Bake for 15 minutes more.

Step 8: Serve the cashew cauliflower right away. Enjoy!

Nutrition Facts: