Vegan Honey Cashew Cauliflower
Ingredients
- 1 head cauliflower
- 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) + 2 tablespoons water
To serve
- 2 red bell peppers
- 1 head broccoli
- 1 cup green peas
- 1/2 cup cashews
- Shirataki rice (for lower carb) or jasmine rice
Preparation
Combine ingredients for batter in a large bowl. If it’s too thick, add extra liquid. Pour in cauliflower and toss. Transfer cauliflower one by one to two parchment-lined baking sheets, letting excess batter drip off. Do not overcrowd. Bake at 400 degrees for 30 minutes. Rinse and dry the bowl, then set it aside.
Purée ingredients for sauce in a blender until smooth. Adjust spice, sweetness, and saltiness to your liking. Add to a small saucepan and simmer until thickened.
Steam or sauté veggies for 2-3 minutes until tender.
Remove cauliflower from oven and pour into a large bowl. Pour sauce over and toss to coat. Gently fold in veggies. Add cashews and serve.
