Better Than Takeout Vegan Honey Cashew Cauliflower
Ingredients
- 1 head cauliflower, cut into florets
- 1 C brown rice flour or GF all purpose flour
- 1 C cashew milk
- 1 TBSP liquid aminos or soy sauce
- 1/2 tsp garlic powder
Sauce
- 1/4 C maple syrup or agave
- 1/4 C swerve 0 calorie sweetener or coconut sugar
- 1/4 C liquid aminos or soy sauce
- 2 TBSP rice vinegar
- 2 cloves garlic
- 1 TBSP fresh ginger
- 2 TBSP cashew butter
- 3 TBSP chili garlic sauce or sriracha
- 1 tsp tapioca flour (or cornstarch) + 2 TBSP water
To serve
- 2 red bell peppers, sliced
- 1 head broccoli, cut into florets
- 1 C green peas
- 1/2 C cashews, toasted
- Shirataki rice (for lower carb) or jasmine rice
Preparation
Combine ingredients for batter in a large bowl; if too thick, add extra liquid. Pour in cauliflower and toss. Transfer to parchment-lined baking sheets, letting excess batter drip off, and bake at 400°F for 30 minutes without overcrowding. Rinse and dry the bowl, and set aside.
Purée sauce ingredients in a blender until smooth. Adjust seasoning as desired. Transfer to a saucepan and simmer until thickened.
Steam or sauté the vegetables for 2-3 minutes until tender.
Remove cauliflower from oven and place in a large bowl. Pour sauce over and toss to coat. Gently fold in the vegetables, add cashews, and serve.
