Description
Cashew Cauliflower is a vibrant and flavorful vegetarian dish that brings the essence of Chinese cuisine right to your table. This easy-to-prepare recipe features tender cauliflower florets coated in a savory sauce made with soy sauce, garlic, and ginger, all complemented by crunchy roasted cashews. Perfect for both busy weeknights and festive gatherings, this dish is not only delicious but also packed with nutrients. Serve it over rice or noodles for a complete meal, or enjoy it as a side dish that will impress everyone at your dinner table.
Ingredients
Scale
- 1 large cauliflower (washed and cut into florets)
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup roasted unsalted cashews
- 1/2 cup water
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
Instructions
- Prepare the cauliflower by washing and cutting it into bite-sized florets.
- In a mixing bowl, combine cornstarch with water until smooth to create the coating mixture.
- Dip each floret into the cornstarch mixture and set aside.
- In another bowl, whisk together soy sauce, ketchup, brown sugar, garlic, ginger, black pepper, and chili flakes to make the sauce.
- Heat oil in a wok or large skillet over medium-high heat; add coated cauliflower and stir-fry until golden brown (about 7–10 minutes).
- Pour in the sauce and add cashews; stir-fry for an additional few minutes until heated through.
- Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 345
- Sugar: 11g
- Sodium: 712mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg