Cashew Cauliflower: Your New Favorite Vegetarian Delight

Discover the delightful Cashew Cauliflower, a perfect vegetarian dish that offers sweet and savory flavors reminiscent of your favorite Chinese takeout.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Dish

Cuisine: Chinese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 large Cauliflower cut into florets
0.5 cup Cornstarch for coating

For the Sauce

0.25 cup Water for mixing the sauce
3 tablespoons Soy Sauce preferably low-sodium
2 tablespoons Ketchup consider sugar-free
1 tablespoon Brown Sugar or maple syrup
2 cloves Garlic minced
1 teaspoon Fresh Ginger grated
0.5 teaspoon Ground Black Pepper to taste
0.5 teaspoon Dried Red Chili Flakes adjust to taste

For the Crunch

0.5 cup Cashews roasted and unsalted

Equipment

baking dish
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease a baking dish with olive oil.
Toss cauliflower florets with cornstarch in a bowl and coat evenly. Shake off excess.
Bake cauliflower for 10 minutes until just tender.
Whisk together water, cornstarch, soy sauce, ketchup, brown sugar, garlic, ginger, black pepper, and chili flakes in a bowl.
Pour sauce over baked cauliflower, stir gently, and return to oven.
Bake for an additional 5 minutes until the sauce is bubbling.
Add cashews to the dish and bake for 15 more minutes until sauce thickens.
Serve warm, optionally over rice or with salad.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gSodium: 500mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crunch.

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