Cashew Cauliflower is the vegetarian alternative to the popular Cashew Chicken dish at Chinese buffets. The vegetarian version of your favorite Chinese takeout with the same fantastic flavor. One of those meals that you’ll want to prepare repeatedly is this one. Yum!
The most wonderful food I’ve had in the past six months is certainly cashew cauliflower! Considering how rarely I have trouble finding the right words, this is quite a lot coming from me. This dish was really amazing.
Cashew Cauliflower Ingredients
Cashew Cauliflower Ingredients for the Cauliflower:
- florets were cut out of one huge, washed cauliflower.
- 50 ml of cornstarch
For the Sauce:
- 0.5 cups of water
- Cornstarch, 1 teaspoon
- Soy sauce, 1/4 cup
- Ketchup, 1/4 cup
- Brown sugar, 2 tablespoons
- 2 minced garlic cloves
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon of black pepper, ground
- 1/4 teaspoon red chili flakes, dried
- 1 cup of roasted, unsalted cashews
For the Cauliflower:
- Bake at 350 degrees Fahrenheit. Use olive oil to lightly grease a shallow baking dish. Place aside.
- Add the 1/2 cup of cornstarch to the cauliflower in a large bowl. Toss the cauliflower florets gently with your hands until they are completely coated in corn starch.
- After removing the florets from the bowl and lightly shaking off any excess corn starch, place them in the baking dish that has been greased.
- For ten minutes, bake cauliflower at 350 degrees.
For the Sauce:
Let’s prepare the sauce in the meanwhile. Stir the water and cornstarch together in a basin or large measuring cup until the cornstarch is completely dissolved.
Whisk in the remaining sauce ingredients after adding them. Place aside.
After taking the cauliflower out of the oven, cover it with the sauce. To get the sauce below the florets, gently move the cauliflower around with a tiny wooden spoon. For five minutes, bake.
After taking the dish out of the oven, add the cashews and gently swirl them into the sauce and cauliflower. An extra 15 minutes should be baked.
Serve right away.