I got some cauliflower with my last Misfits order and we wanted something different I found this from https://www.lordbyronskitchen.com/cashew-cauliflower/ .
Note: if you want to try out Misfits please use my code COOKWME-FG1DCQ so we both may save some money. Everyone who signs up with your link will save $10 on their first order—and thank you later. YOu can either go with surprise what’s in box or choose what you want froma list. Hint sign on at exactly the right time to get widest variety of choices, mine is 4PM and Google reminds me every Friday which is my day for Wednesday delivery.
Once you make this recipe for the first time, be prepared to make it over and over again. You and your family will both love it. Heck you can always add or substitute some precooked chicken. Cashew Cauliflower is the vegetarian equivalent of the classic Chinese buffet favorite, Cashew Chicken.
This was a wicked easy bake. Other than getting vegetables on the table, and cutting down on your meat consumption, the only thing in this recipe that you might need to buy is the cashews. I promise you that nearly every other ingredient in the list below is already in your pantry.
There are only two of us so I cut this in half not knowing how it would taste now I wish I had not.
HERE’S WHAT YOU WILL NEED:
- Cauliflower – Pick the largest one you can find. Because, you’re going to regret not having more if you buy a little cauliflower.
- Cornstarch – This is used to coat the cauliflower and is also used in the sauce.
- Sauces – Soy sauce and ketchup are both used. One adds a familiar salty taste, while the other adds color, sweetness, and a deep tomato-y flavor.
- Brown Sugar – We use brown sugar for sweetness, but it will also help to thicken and caramelize the sauce.
- Garlic and Ginger – What’s an Asian-inspired dish without these two?
- Cashews – I used roasted, unsalted cashews. If you use salted, the overall dish might be a bit too salty in the end.
- Dried Red Chili Flakes – These are optional. I like a bit of heat, but they can be omitted.
- Optional- I added some cut up asparagus last night (2nd batch) was good addition. I needed to remember spring is around the corner.
Whoops forgot to Put the measurements in
For the Cauliflower:
- 1 large cauliflower, washed, and cut into 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
- 1 cup cashews, roasted and unsalted
PREPARE THE CAULIFLOWER FIRST:
- Preheat oven to 350 degrees. Lightly grease a shallow baking dish with olive oil. Set aside.
- Place 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.
- Remove the florets from the bowl, lightly shake off the excess corn starch and place into the greased baking dish.
- Bake cauliflower at 350 degrees for 10 minutes.
NOW LET’S PREPARE THE SAUCE:
- In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved.
- Add the remaining sauce ingredients and whisk to combine. Set aside.
- Note: last night I tried again and made sauce for 4 even though I only had 1/2 head. I had to cook a little longer once I added the sauce but was definitely worth it.
- Remove 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.
- Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce. Bake for an additional 15 minutes.
- Serve immediately.
IMPORTANT: READ THIS!
It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. Once you have tossed the cauliflower with the half cup of cornstarch, depending on how big or small your cauliflower was, you might have an excess amount of cornstarch.
HOW TO REHEAT LEFTOVER CASHEW CAULIFLOWER:
- Actually, this will be the last thing, and then I promise you can get to the recipe. If you plan to make this ahead of time, keep in mind that the cauliflower will not hold up well to being reheated, but there is a way to get around that problem – somewhat!
- Do not reheat this in the microwave! It will become a steamy mush. Instead, carefully position each floret onto a greased baking sheet. Leave room between each floret.
- Spray the top of the cauliflower with a little bit of cooking spray and place under the broiler. Just a minute or so and you’ll have a reheated cauliflower dish without the mushy microwave mess.