Vegan Honey Cashew Cauliflower

Vegan Honey Cashew Cauliflower is a delectable fusion of crispy cauliflower bites coated in a sticky, sweet, and savory sauce made with plant-based honey and roasted cashews. The dish offers a delightful contrast of textures, with the tender cauliflower and crunchy cashews complementing each other. This cruelty-free creation not only showcases the versatility of cauliflower but also proves that plant-based alternatives can deliver a flavorful and satisfying experience reminiscent of traditional honey-glazed dishes.

Ingredients:

Serves 4

1. 1 head cauliflower, cut into florets
2. 1 C brown rice flour or GF all purpose flour
3. 1 C cashew milk
4. 1 TBSP liquid aminos or soy soy sauce
5. 1/2 tsp garlic powder
   
   
   

Sauce:

1. 1/4 C maple syrup or agave
2. 1/4 C swerve 0 calorie sweetener or coconut sugar
3. 1/4 C liquid aminos or soy sauce
4. 2 TBSP rice vinegar
5. 2 cloves garlic
6. 1 TBSP fresh ginger
7. 2 TBSP cashew butter
8. 3 TBSP chili garlic sauce or sriracha
9. 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
  
  
  

Instructions:

• 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.
• Puree ingredients for sauce in a blender until smooth. Adjust spice, sweetness, and saltiness to your liking. Add to small saucepan and sinner until thickened.
• Steam or sauté veggies for 2-3 min until tender.
• Remove cauli from oven and pour into large bowl. Pour sauce over and toss to coat. GENTLY fold in veggies. Add cashews and serve!