Better Than Takeout 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 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
Preparation
Combine ingredients for batter in a large bowl; if it is too thick, add extra liquid, pour in cauliflower and toss, then transfer to two parchment-lined baking sheets one by one, letting excess batter drip off, and bake at 400°F for 30 minutes without overcrowding; 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, then add to a small saucepan and simmer until thickened.
Steam or sauté vegetables for 2-3 minutes until tender.
Remove cauliflower from oven, pour into a large bowl, add sauce and toss to coat, then gently fold in vegetables, add cashews, and serve.
