Vegetarian Cashew Cauliflower
An easy, healthier version of the popular Chinese cashew chicken dish, using cauliflower instead of chicken. This dish is ready in less than 30 minutes!
Ingredients
For the cauliflower:
- 1/2 cup of cornstarch
- 1 large cauliflower, washed and cut into florets
For the sauce:
- 1/4 cup ketchup
- 1 teaspoon of cornstarch
- 2 garlic cloves, minced
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons of brown sugar
- 1/4 teaspoon dried red pepper flakes
- 1 cup cashews, roasted and unsalted
- 1 teaspoon of fresh ginger, grated
- 1/4 teaspoon ground black pepper
Instructions
For the cauliflower:
First, preheat the oven to 350 degrees. Lightly grease a shallow baking dish with olive oil. Put aside.
Then, place the cauliflower in a large bowl and add 1/2 cup of the cornstarch. Using your hands, gently toss the cauliflower florets until they are completely dusted with cornstarch.
Remove the florets from the bowl, lightly shake off the excess cornstarch and place them in the greased baking dish.
Bake the cauliflower at 350 degrees for 10 minutes.
For the sauce:
First, in the meantime, let's prepare the sauce. In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved.
Then, add the rest of the sauce ingredients and whisk to combine. Put aside.
Remove the cauliflower from the oven and pour the sauce on top. Gently move the cauliflower with a small wooden spoon to get the sauce under the florets. Bake for 5 minutes.
Remove from the oven, add the cashews, and again, lightly stir in the cashews with the cauliflower and sauce. Bake for an additional 15 minutes. Happy Cooking Time.
