Cashew Cauliflower

Ingredients

• 1 largecauliflower, washed and cut into florets
• 64 g (½ cup)cornflour
• 120 ml (½ cup)water
• 1 teaspooncornflour
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)ketchup
• 2 tablespoonsbrown sugar
• 2 clovesgarlic, minced
• 1 teaspoonfresh ginger, grated
• ¼ teaspoonground black pepper
• ¼ teaspoondried red chilli flakes
• 130 g (1 cup)roasted unsalted cashews

Instructions

1. 1

   Prepare the cauliflower

   Heat the oven to 175°C (350°F). Lightly grease a shallow baking dish with olive oil and set it aside.

2. 2

   Coat the florets

   Put the cauliflower in a large bowl and add 64 g (½ cup) cornflour. Gently toss with your hands until the florets are completely coated.

3. 3

   Arrange the florets

   Lift the florets out of the bowl, shake off the excess cornflour and place them in the greased baking dish.

4. 4

   Bake briefly

   Bake the cauliflower at 175°C (350°F) for 10 minutes.

5. 5

   Mix the sauce

   Meanwhile, whisk the water and 1 teaspoon cornflour in a bowl or large measuring jug until the cornflour has dissolved.

6. 6

   Add sauce ingredients

   Add the remaining sauce ingredients and whisk to combine. Set the sauce aside.

7. 7

   Coat with sauce

   Take the cauliflower out of the oven and pour over the sauce. Gently move the florets with a small wooden spoon so some sauce gets underneath them. Bake for 5 minutes.

8. 8

   Add the cashews

   Remove the dish from the oven, add the cashews and gently stir them into the cauliflower and sauce. Bake for a further 15 minutes.

9. 9

   Serve straight away

   Serve the cauliflower immediately.

What is cashew cauliflower?

This vegetarian dish takes its cue from Cashew Chicken, a Chinese-American take-out and buffet favourite. Instead of chicken, cauliflower florets are coated and baked with cashews in a savoury, sweet and gently spiced sauce.

The recipe’s North American take-out style comes through in the soy sauce, ketchup and brown sugar combination. Baking everything in one dish makes it convenient while letting the sauce cling to the florets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 12g protein, 47g carbs, 15g fat.

The cauliflower and brown sugar contribute most of the carbohydrates, while the cashews and oil used to grease the dish contribute much of the fat. Cashews and cauliflower provide some protein, with soy sauce adding more; serve with rice and a side of greens for a balanced plate.

Coating the cauliflower

Cornflour coating: toss the florets gently but thoroughly so each piece is dusted. Shake off excess before baking; a thick layer can turn pasty rather than helping the sauce coat the cauliflower.

Building the sauce

Cornflour slurry: whisk the teaspoon of cornflour into the water until no lumps remain, then add the other sauce ingredients. This helps the sauce thicken as it bakes.

Flavour balance: soy sauce brings savouriness, ketchup adds tang and brown sugar gives sweetness. Ginger, garlic, black pepper and chilli flakes round it out.

Getting the texture right

First bake: the initial 10 minutes gives the coated cauliflower a head start before the sauce goes in. After adding sauce, move the florets gently so it can reach the bottom of the dish.

Final bake: add the cashews for the last 15 minutes so they are warmed through without being stirred in too early. The cauliflower should be tender when pierced, and the sauce should cling to it.

Cashew and chilli choices

Roasted cashews: unsalted nuts keep the dish’s seasoning easier to control and add a toasty contrast to the tender florets. Stir them in lightly to avoid breaking them up.

Chilli flakes: the stated amount gives a mild hint of heat. Adjust it to suit your preference, while keeping in mind that extra chilli changes the balance of the sauce.

Serving ideas

Rice: serve the cauliflower with steamed rice to make a filling meal and catch the sauce. A simple side of steamed greens or sliced cucumber can add a fresh contrast.

Serve promptly: the dish is best straight from the oven, when the sauce is hot and the cashews still have some texture.

Recipe notes & tips

• Cut the cauliflower into florets of similar size so they bake at a similar rate.
• Shake off loose cornflour before transferring the florets to the baking dish.
• Whisk the sauce slurry until smooth before adding the other ingredients.
• Use a wooden spoon gently when moving the florets so they stay intact.
• Check that the cauliflower is tender before serving; larger florets may need a little longer.

Variations

• More heat: increase the dried chilli flakes to taste.
• Extra ginger: add a little more grated fresh ginger for a sharper flavour.
• Green vegetables: serve with steamed broccoli or greens alongside the cauliflower.
• Rice bowl: spoon the cauliflower and sauce over steamed rice for a more substantial meal.

Common mistakes to avoid

• Lumpy sauce: dissolve the cornflour fully in the water before whisking in the other ingredients.
• Heavy coating: shake excess cornflour from the florets before putting them in the dish.
• Uneven cooking: cut the cauliflower into florets of similar size.
• Broken florets: stir carefully when adding the sauce and cashews.
• Dry cauliflower: check tenderness towards the end of baking and avoid leaving it in longer than needed.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven or microwave until piping hot; the cashews may soften as they sit.

Frequently asked questions