TRAY BAKED CASHEW CAULIFLOWER

 

INGREDIENTS

Cauliflower

1 large cauliflower, washed and cut into florets

1 CUP roasted cashews (unsalted)

1/2 CUP cornstarch

1 TSP salt

Pepper

 

SAUCE

1 CUP warm water

1 TSP cornstarch

1/2 CUP soy sauce

¼ CUP Chinese cooking wine

1 TBSP Sriracha

2 TSP rice vinegar

2 TSP maple syrup or honey

2 TBSP brown sugar

2 cloves garlic, minced

1 TSP fresh ginger, grated

1/4 TSP ground black pepper

1/4 TSP dried red chilli flakes (for extra heat)

 

White rice, cooked

Asian greens, sautéed

Spring onions, sliced

 

INSTRUCTIONS

For the Sauce

  1. In a small bowl, add all of the sauce ingredients and whisk until the cornstarch and sugar have dissolved. Set aside. 

For the Cauliflower

  1. Preheat oven to 200C. Lightly grease a shallow baking dish with olive oil. Set aside.

  2. In a small bowl, mix cornstarch, salt and some cracked pepper.

  3. Place the cauliflower into a large bowl and add the cornstarch mixture. Gently toss the cauliflower florets until evenly covered with the corn starch mixture.

  4. Remove the florets from the bowl and tip onto the baking dish. Spread out evenly

  5. Bake the cauliflower for 30 minutes, turning the tray half way.

  6. At 30 minutes, remove the cauliflower from the oven and pour the sauce over top and add the cashews. With a wooden spoon, gently mix the sauce to evenly coat the cauliflower.

  7. Place tray back in the oven and bake for 15 minutes.

  8. Remove from the oven and check that the cauliflower is cooked and the sauce nice and thick. If the cauliflower needs longer, or the sauce is too thick – add a few tablespoons of water and continue cooking.

  9. Once done, let rest for 5mins before serving.

 

Serve with white rice, sautéed Asian greens and sliced spring onions.