Savory Cashew Cauliflower: A Crunchy, Healthy Delight

Enjoy the deliciousness of Cashew Cauliflower, a savory yet healthy vegetarian dish.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 large Cauliflower Use large, fresh cauliflower for optimal results.
2 tablespoons Cornstarch Shake off excess for best results.

For the Sauce

1/2 cup Water
1/4 cup Soy Sauce Opt for low-sodium for a healthier choice.
2 tablespoons Ketchup
2 tablespoons Brown Sugar Can be substituted with coconut sugar.
2 cloves Garlic (minced) Always use fresh for the best taste.
1 tablespoon Fresh Ginger (grated)
1/4 teaspoon Ground Black Pepper Adjust to personal taste preferences.
1/4 teaspoon Dried Red Chili Flakes Add according to your heat tolerance.

For the Crunch

1/2 cup Cashews (roasted and unsalted) Adds crunch and nutty flavor.

Equipment

Oven
Baking dish
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a shallow baking dish with olive oil.
Cut the fresh cauliflower into bite-sized florets and toss with cornstarch.
Bake the cauliflower for 10 minutes until slightly golden and firm.
Whisk together water and cornstarch, then add soy sauce, ketchup, brown sugar, minced garlic, grated ginger, black pepper, and chili flakes.
Pour the sauce over the cauliflower, stirring gently, and bake for another 5 minutes.
Stir in the roasted cashews and bake for an additional 15 minutes until golden brown.
Let it cool slightly, then serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

Consider doubling the recipe for larger gatherings. Adjust the spice level to your liking.

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