Spicy Cashew & Garlic Cauliflower

This plant-based recipe is a crowd favorite with a sweet, vegan nod to traditional Chinese Kung Pao, including an ooey-gooey sauce that coats every cauliflower floret with just the right amount of spice.

Spicy Cashew & Garlic Cauliflower

Course

Main
Prep time

15 Mins
cook time

50 Mins
servings

6
Author

@goofyfootfoods
Video & Images by

@johnny.syres

Ingredients

Rice:

2 cups Lotus Foods Organic Forbidden® Rice

Cauliflower:

2 tbsp fine almond flour
2 tbsp oat flour
¼ cup tapioca flour
⅛ tsp Himalayan salt
¼ cup aquafaba liquid from cooked chickpeas (or use water)
1 tbsp organic sriracha
2 tsp coconut aminos (or gluten-free tamari)
1 tsp sesame oil
1 medium head of cauliflower cut into florets

Cashew & Garlic Sauce:

2 tsp sesame oil
8 dried red chilies
½ cup raw cashews
6 cloves garlic minced
1 tbsp fresh ginger finely grated
⅓ cup veggie broth (or water)
2 tsp kuzu or arrowroot starch
2 tsp sriracha
1 tsp mirin rice wine
1½ tbsp coconut vinegar
3 tbsp coconut aminos (or gluten-free tamari)
2 scallions + extra for garnish, white & green parts, chopped
black sesame seeds (for garnish)

product used in the recipe

Organic Forbidden® Rice

1

Cook rice according to directions on package.
2

Meanwhile, preheat oven to 425°F and line a baking sheet with parchment paper.
3

In a medium-size bowl, combine almond flour, oat flour, tapioca flour, salt, aquafaba or water, sriracha, coconut aminos, and sesame oil.
4

Dip cauliflower florets into the batter, tap off excess, and place on lined baking sheet. Make sure the florets are evenly spread, ideally not touching. Bake in oven for ~20-30 mins, turning florets over after ~15 mins.
5

Meanwhile, prepare the sauce: add sesame oil and chilies to a large non-stick skillet and cook over a medium-high heat until chilies have begun to turn brown but not burn (~3-5 mins).
6

Reduce heat to low and add cashews, garlic and ginger. Toss to coat and continue cooking until cashews are lightly golden.
7

In a small bowl, combine liquid (broth or water) and kuzu. Mix until starch is dissolved.
8

Add liquid and starch mixture, sriracha, mirin, coconut vinegar and coconut aminos. Give a good stir. The sauce will begin to thicken. Add chopped scallions. Broccoli is also a nice addition at this point.
9

Remove cauliflower from oven and place in skillet with sauce. Toss to coat all florets.
10

Serve over warm rice and top with chopped scallions and black sesame seeds.