vegan chinese cashew cauliflower
A healthier and vegan alternative to the classic take out cashew chicken
Ingredients
veggies
- 800 grams cauliflower chopped into bite-size pieces
- 300 grams bell pepper any colours, chopped
- 150 grams onion chopped
- 7 grams ginger minced
- 10 grams garlic minced
- 25 grams green onions chopped
- 100 grams cashews
sauce
- 15 ml sesame oil for sautéeing
- 30-45 ml agave nectar to taste
- 30 ml soy sauce
- 15 ml rice vinegar
- 30 ml hoisin sauce
- 5 grams corn starch
cauliflower coating
- 130 grams flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon sesame seeds
- 150 ml water
Instructions
- Preheat oven to 220ºC (425 ºF).
- Place cashews on baking tray and bake for 10-15 minutes until slightly browned.
- Next mix the cauliflower coating mixture together to make a batter.
- Dip the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. Bake for 30 minutes until florets are cooked through.
- In a small bowl mix together all ingredients for sauce and let sit.
- Meanwhile, heat oil in a large pan over high heat and add in garlic, ginger, peppers and onions for about five to six minutes until slightly softened.
- Add in the sauce and continue to cook for an additional three to four minutes to allow the sauce to thicken slightly.
- Add in cauliflower florets, chopped florets, and add in the nuts and mix completely. Sprinkle spring onions on for serving.
Nutrition
Calories: 439kcalCarbohydrates: 63gProtein: 14gFat: 16gSaturated Fat: 3gCholesterol: 1mgSodium: 758mgPotassium: 1063mgFiber: 8gSugar: 18gVitamin A: 2411IUVitamin C: 197mgCalcium: 86mgIron: 5mg
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