Better Than Takeout Vegan Honey Cashew Cauliflower
Ingredients
Cauliflower batter
- 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 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 teaspoons water
Vegetables and garnishes
- 2 red bell peppers
- 1 head broccoli
- 1 cup green peas
- 1/2 cup cashews
- shirataki rice or jasmine rice
Preparation
Toast the cashews in a dry skillet until golden brown.
Cook the rice according to package instructions.
Combine the batter ingredients in a large bowl and add extra liquid if too thick, then add cauliflower and toss to coat before transferring to parchment-lined baking sheets and baking at 400°F for 30 minutes; rinse and dry the bowl and set aside.
Purée the sauce ingredients in a blender until smooth, adjust seasoning, and simmer in a saucepan until thickened.
Steam or sauté the vegetables for 2-3 minutes until tender.
Remove cauliflower from the oven, let cool for 3-5 minutes, place in the bowl, pour sauce over and toss to coat, then gently fold in vegetables, add cashews, and serve.
Notes
This recipe is oil-free, vegan, and lower in sodium compared to traditional takeout, with no refined sugar or animal products.
