Bring some bold flavors to your table with this Cashew Cauliflower recipe! Perfectly crispy cauliflower florets are coated in a sweet, savory, and slightly spicy sauce, then paired with crunchy roasted cashews. This dish is a plant-based twist on the classic cashew chicken, making it a fantastic meatless option for dinner. Serve it as a standalone dish or over steamed rice for a complete and satisfying meal.
Ingredients:
For the Cauliflower:
- 1 large cauliflower, washed and cut into bite-sized florets
- 1/2 cup cornstarch
For the Sauce:
- 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 (optional, for heat)
- 1 cup cashews, roasted and unsalted
Instructions:
- Prepare the Cauliflower: Preheat your oven to 425°F (220°C) or prepare an air fryer. Pat the cauliflower florets dry, ensuring no excess moisture. Toss the florets in cornstarch until evenly coated. This will create a crispy exterior once cooked.
- Cook the Cauliflower: Place the coated cauliflower florets on a baking sheet lined with parchment paper. Bake for 20–25 minutes, flipping halfway, until golden and crispy. Arrange the florets in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 15 minutes, shaking the basket halfway through.
- Prepare the Sauce: In a small bowl, whisk together water and 1 teaspoon of cornstarch to create a slurry. Set aside. In a medium saucepan over medium heat, combine soy sauce, ketchup, brown sugar, garlic, ginger, black pepper, and chili flakes (if using). Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce thickens.
- Combine the Cauliflower and Sauce: Remove the cauliflower from the oven or air fryer and transfer it to a large mixing bowl. Pour the sauce over the cauliflower and gently toss to coat evenly.
- Add Cashews: Stir in the roasted cashews for a crunchy texture and nutty flavor. Mix well.
- Serve and Enjoy: Serve the Cashew Cauliflower immediately as a standalone dish or over steamed rice or noodles for a complete meal. Garnish with green onions or sesame seeds, if desired.
Conclusion:
This Cashew Cauliflower is a bold, flavorful dish that proves vegetarian meals can be just as satisfying as their meaty counterparts. With its crispy texture, sweet and savory sauce, and crunchy cashews, it’s a dish that will impress vegetarians and meat-eaters alike. Add it to your weekly dinner rotation for a delicious and healthy twist on takeout favorites!
Cashew Cauliflower: A Crispy, Flavor-Packed Vegetarian Delight
This Cashew Cauliflower combines crispy baked orair-fried cauliflower florets with a rich, sweet, and savory sauce, topped withcrunchy roasted cashews. It’s a perfect vegetarian meal or side dish that’seasy to make and packed with flavor!
For the Cauliflower:
- 1 large cauliflower (washed and cut into bite-sized florets)
- 1/2 cup cornstarch
For the Sauce:
- 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 (optional, for heat)
- 1 cup cashews (roasted and unsalted)
- Prepare the Cauliflower: Preheat your oven to 425°F (220°C) or prepare an air fryer. Pat the cauliflower florets dry, ensuring no excess moisture. Toss the florets in cornstarch until evenly coated. This will create a crispy exterior once cooked.
- Cook the Cauliflower: Place the coated cauliflower florets on a baking sheet lined with parchment paper. Bake for 20–25 minutes, flipping halfway, until golden and crispy. Arrange the florets in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 15 minutes, shaking the basket halfway through.
- Prepare the Sauce: In a small bowl, whisk together water and 1 teaspoon of cornstarch to create a slurry. Set aside. In a medium saucepan over medium heat, combine soy sauce, ketchup, brown sugar, garlic, ginger, black pepper, and chili flakes (if using). Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce thickens.
- Combine the Cauliflower and Sauce: Remove the cauliflower from the oven or air fryer and transfer it to a large mixing bowl. Pour the sauce over the cauliflower and gently toss to coat evenly.
- Add Cashews: Stir in the roasted cashews for a crunchy texture and nutty flavor. Mix well.
- Serve and Enjoy: Serve the Cashew Cauliflower immediately as a standalone dish or over steamed rice or noodles for a complete meal. Garnish with green onions or sesame seeds, if desired.