Cashew Cauliflower

Cashew Cauliflower is the vegetarian equivalent of the classic Chinese buffet favourite, Cashew Chicken. The same great flavour as your favourite Chinese take out, but in vegetarian format. This is one of those recipes that you will want to make over and over again. Yum!

📝 Ingredients

• 1 large cauliflower, (washed, and cut into florets)
• 1/2 cup cornstarch
• 1/2 cup water
• 1 teaspoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 2 cloves garlic, (minced)
• 1 teaspoon fresh ginger, (grated)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried red chili flakes
• 1 cup cashews, (roasted and unsalted)

👨‍🍳 Instructions

1. 1--- For the Cauliflower: ---
2. 2Preheat oven to 350 degrees F. Lightly grease a shallow baking dish with olive oil. Set aside.
3. 3Place the cauliflower into a large bowl and add in the 1/2 cup of cornstarch. Using your hands, gently toss the cauliflower florets until completely dusted with the corn starch.
4. 4Remove the florets from the bowl, lightly shake off the excess corn starch and place into the greased baking dish.
5. 5Bake cauliflower at 350 degrees for 10 minutes.
6. 6--- For the Sauce: ---
7. 7Meanwhile, let's make the sauce. In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved.
8. 8Add the remaining sauce ingredients and whisk to combine. Set aside.
9. 9Remove the cauliflower from the oven and pour the sauce over top. Move the cauliflower around gently with a small wooden spoon to get the sauce underneath the florets. Bake for 5 minutes.
10. 10Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce. Bake for an additional 15 minutes.
11. 11Serve immediately.