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Better than Takeout Vegan “Honey” Cashew Cauliflower
Honey Cashew Cauliflower 🍯
SERVES 4
• 1 head cauliflower, cut into florets
• 1 C brown rice flour or GF all purpose flour
• 1 C cashew milk
• 1 TBSP liquid aminos or soy soy sauce
• 1/2 tsp garlic powder
Sauce 🌶
• 1/4 C maple syrup or agave
• 1/4 C swerve 0 calorie sweetener or coconut sugar
• 1/4 C liquid aminos or soy sauce
• 2 TBSP rice vinegar
• 2 cloves garlic
• 1 TBSP fresh ginger
• 2 TBSP cashew butter
• 3 TBSP chili garlic sauce or sriracha
• 1 tsp tapioca flour (or cornstarch) + 2 TBSP water
To Serve 🥦
• 2 red bell peppers, sliced
• 1 head broccoli, cut into florets
• 1 C green peas
• 1/2 C cashews, toasted
• Shirataki rice (for lower carb) or jasmine rice
1️⃣ Combine ingredients for batter in a large bowl. If it’s too thick, add extra liquid. Pour in cauli and toss. One by one, transfer cauliflower to two parchment lined baking sheets, letting excess batter drip off. Do not overcrowd. Bake at 400 for 30 min. Rinse/dry bowl, set aside.
2️⃣ Purée ingredients for sauce in a blender until smooth. Adjust spice, sweetness, and saltiness to your liking. Add to small saucepan and sinner until thickened.
3️⃣ Steam or sauté veggies for 2-3 min until tender.
4️⃣ Remove cauli from oven and pour into large bowl. Pour sauce over and toss to coat. GENTLY fold in veggies. Add cashews and serve!
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