Vegan Honey Cashew Cauliflower
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup brown rice flour or GF all-purpose flour
- 1 cup cashew milk
- 1 tablespoon liquid aminos or soy sauce
- 1/2 teaspoon garlic powder
Sauce
- 1/4 cup maple syrup or agave
- 1/4 cup swerve 0 calorie sweetener or coconut sugar
- 1/4 cup liquid aminos or soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons cashew butter
- 3 tablespoons chili garlic sauce or sriracha
- 1 teaspoon tapioca flour or cornstarch mixed with 2 tablespoons water
To serve
- 2 red bell peppers, sliced
- 1 head broccoli, cut into florets
- 1 cup green peas
- 1/2 cup cashews, toasted
- Shirataki rice or jasmine rice (for lower carb option)
Preparation
Combine the batter ingredients in a large bowl. If the batter is too thick, add extra liquid. Add the cauliflower and toss to coat. Transfer the cauliflower to two parchment-lined baking sheets, allowing excess batter to drip off, and bake at 400°F for 30 minutes without overcrowding. Rinse and dry the bowl, then set aside.
Purée the sauce ingredients in a blender until smooth. Adjust the spice, sweetness, and saltiness to your liking. Transfer to a small saucepan and simmer until thickened.
Steam or sauté the vegetables for 2-3 minutes until tender.
Remove the cauliflower from the oven and place it in a large bowl. Pour the sauce over the cauliflower and toss to coat. Gently fold in the vegetables, add the cashews, and serve.
