Equipment
- Baking Sheet
- Oven
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup brown rice flour or gluten free all purpose flour
- 1 cup cashew milk
- 1 tbps liquid aminos or soy soy sauce
- ½ tsp garlic powder
- ½ cup gluten free breadcrumbs
Sauce
- ¼ cup maple syrup or agave
- ¼ cup swerve 0 calorie sweetener or coconut sugar
- ¼ cup liquid aminos or soy sauce
- 2 tbsp rice vinegar
- 2 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp cashew butter
- 3 tbsp chili garlic sauce or sriracha
- 1 tsp tapioca flour, or cornstarch + 2 TBSP water
Ingredients to Serve
- 2 red bell peppers, sliced
- 1 head broccoli, cut into florets
- 1 cup green peas
- ½ cup cashews, toasted
- shirataki rice, for lower carb or jasmine rice
Method
- Combine ingredients for batter except bread crumbs 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. Sprinkle with bread crumbs. Bake at 400 for 30 min. Rinse/dry bowl, set aside.
- Purée ingredients for sauce in a blender until smooth. Adjust spice, sweetness, and saltiness to your liking. Add to small saucepan and simmer until thickened.
- Steam or sauté veggies for 2-3 min until tender.
- Remove cauli from oven, let cool for 3-5 minutes, and pour into large bowl. Pour sauce over and toss to coat. GENTLY fold in veggies. Add cashews and serve!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
8 Responses
Delicious! Used peanut butter instead of cashew (didnt have any) but this was super tasty
Hey Geoff, I am so happy to read you made this recipe and enjoyed it! Love that peanut butter was a hit for you. Thanks so much for taking the time to rate and review!
I made this for dinner tonight and it was a huge hit. My wife immediately told me to add it to the make it again list. I rediced the chili garlic sauce to 1 TBSP because my wife is very sensitive to spice. She said it was the perfect amount of spice for her.
Hey James! Thanks for making this recipe and taking the time to rate and review. Love that wifey mentioned this goes to the make again list! Appreciate you sharing your modifications and so happy everyone enjoyed 🙂
My 6.5 year old LOVED this recipe and so did my husband and I. I am cooking mostly meatless meals at home these days and am so glad I found your page! I’m pretty sure I reduced the spiciness the first time I made it. Thanks again and I can’t wait to explore more of the recipes on your page!
Hey Mary! Love reading that this was full family approved! Meatless is the name of my game – the more recipes you try the less you will miss it 🙂 Thank you so much for the rating and review! Can’t wait to see what you try next
This was really tasty,however, I found it bit too sweet for me. I reduced the garlic chilli to 1.5tbs, which I’m glad I did – next time I will reduce the sweetner and roast the cauliflower without the bread crumbs.
Hi Gerri, thank you for sharing your modifications and experience with this recipe. I am happy to hear you’ll give it another try and do some other modifications to make it fit your personal preference!