I turn my favorite takeout flavor into an easy sheet-pan dinner: caramelized cauliflower tossed with a glossy, garlicky soy-hoisin glaze and a shower of toasted cashews. I keep it weeknight-simple, pantry-friendly, and completely satisfying over rice.

Why You’ll Love This Recipe

I roast instead of deep-fry so cleanup stays light and the cauliflower gets those sweet, crispy edges I crave. I whisk a fast sauce while the florets roast, toss everything together right on the pan, and finish with cashews for crunch. I scale it for meal prep, tweak the heat level in seconds, and serve it as a main or a bold side.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cauliflower

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets

• 2 tablespoons neutral oil (avocado, canola, or grapeseed)

• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper

• 1 cup raw, unsalted cashews

For the sauce

• 1/4 cup low-sodium soy sauce (or tamari)

• 2 tablespoons hoisin sauce

• 1 tablespoon rice vinegar

• 1 tablespoon brown sugar or maple syrup

• 2 cloves garlic, finely minced

• 1 teaspoon fresh grated ginger

• 1 teaspoon toasted sesame oil

• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)

• 1 teaspoon cornstarch whisked with 2 tablespoons cold water

For finishing

• 2 scallions, thinly sliced

• 1 teaspoon toasted sesame seeds (optional)

• Steamed rice, for serving

directions

1. I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment for easy cleanup.

2. I toss the cauliflower with oil, salt, and pepper, spread it out, and roast for 20 minutes, stirring once halfway.

3. While it roasts, I whisk the soy sauce, hoisin, rice vinegar, brown sugar, garlic, ginger, sesame oil, and red pepper flakes in a small saucepan. I bring it to a simmer over medium heat, whisk in the cornstarch slurry, and cook 30–60 seconds until glossy and thick. I take it off the heat.

4. I pull the pan from the oven, scatter the cashews over the cauliflower, and roast 6–8 minutes more to toast the nuts and finish tenderizing the florets.

5. I pour the warm sauce over the hot pan, toss to coat, and return to the oven for 2–3 minutes so the glaze clings.

6. I finish with scallions and sesame seeds and serve immediately over rice.

Servings and timing

I plan on 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes. lordbyronskitchen.com

Variations

• Extra-spicy: I add 1 teaspoon chili-garlic sauce or sriracha to the glaze and a pinch more red pepper flakes.

• Orange-ginger: I swap half the soy for fresh orange juice and add extra zest for a brighter, sticky finish.

• Veggie mix-in: I roast bell peppers, red onion, or snap peas on the same pan for a complete sheet-pan meal.

• Nut-free: I trade cashews for toasted pumpkin seeds or crispy chickpeas.

• Gluten-free: I use tamari instead of soy sauce and a certified gluten-free hoisin.

• Air fryer: I cook the cauliflower at 390°F (200°C) for 10–12 minutes, shaking halfway, then toss with warmed sauce and cashews.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. I reheat on a sheet pan at 350°F (175°C) for 8–10 minutes so the edges re-crisp, or I warm gently in a skillet. If I’m prepping ahead, I keep the toasted cashews separate and stir them in right before serving so they stay crunchy. I don’t freeze this one—the sauce and roasted florets lose their texture once thawed.

FAQs

Can I use frozen cauliflower?

I can, but I thaw it completely and pat it very dry so it roasts instead of steaming. I add a couple extra minutes in the oven if the florets seem soft.

Do I need to toast the cashews first?

I don’t—tossing them onto the pan for the last few minutes toasts them perfectly. If my cashews are already roasted, I add them in the final 2–3 minutes.

How do I keep the sauce shiny and thick?

I simmer it briefly and whisk in a cornstarch slurry. If it thickens too much off the heat, I loosen it with a teaspoon of water at a time until it coats a spoon.

Can I make this on the stovetop instead?

I can stir-fry the cauliflower in batches over medium-high heat until browned and tender, then toss everything with the sauce and cashews in the pan.

What do I serve with cashew cauliflower?

I love it over jasmine rice with a side of quick cucumber salad, or I tuck it into lettuce cups with extra scallions and a squeeze of lime.

Conclusion

I love how this cashew cauliflower delivers sticky-savory, takeout-style flavor with a light, roasty finish and minimal effort. I whisk a five-minute sauce, let the oven do the work, and sit down to a glossy, crunchy, plant-forward dinner that never feels like a compromise

Cashew Cauliflower

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• Author: Evee
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Roasty, takeout-style cashew cauliflower: caramelized florets tossed in a glossy garlic–soy–hoisin glaze and finished with toasted cashews—simple sheet-pan comfort, perfect over rice.

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Ingredients

For the cauliflower

1 large head cauliflower (about 2 lb/900 g), cut into bite-size florets

2 tbsp neutral oil (avocado, canola, or grapeseed)

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup (140 g) raw, unsalted cashews

For the sauce

1/4 cup low-sodium soy sauce (or tamari)

2 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp brown sugar or maple syrup

2 cloves garlic, finely minced

1 tsp fresh grated ginger

1 tsp toasted sesame oil

1/4–1/2 tsp red pepper flakes (optional)

1 tsp cornstarch whisked with 2 tbsp cold water

For finishing

2 scallions, thinly sliced

1 tsp toasted sesame seeds (optional)

Steamed rice, for serving (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Toss cauliflower with oil, salt, and pepper on the pan; spread in an even layer. Roast 20 minutes, stirring once halfway.
3. Meanwhile, make the glaze: In a small saucepan, whisk soy sauce, hoisin, rice vinegar, brown sugar (or maple), garlic, ginger, sesame oil, and red pepper flakes. Bring to a simmer over medium heat, then whisk in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thick. Remove from heat.
4. Pull the pan from the oven, scatter cashews over the cauliflower, and roast 6–8 minutes more to toast the nuts and finish tenderizing the florets.
5. Pour warm sauce over the hot pan and toss to coat. Return to the oven for 2–3 minutes so the glaze clings.
6. Finish with scallions and sesame seeds. Serve immediately over rice, if desired.

Notes

Servings & timing: Makes 4 servings; total time about 45 minutes.

Extra-spicy: Add 1 tsp chili-garlic sauce or sriracha to the glaze and a pinch more red pepper flakes.

Orange-ginger: Swap half the soy for fresh orange juice and add a little zest.

Veggie mix-in: Roast bell peppers, red onion, or snap peas on the same pan.

Nut-free: Use toasted pumpkin seeds or crispy chickpeas instead of cashews.

Gluten-free: Use tamari and a certified GF hoisin.

Air fryer: Cook cauliflower at 390°F/200°C for 10–12 minutes, shaking halfway; toss with warmed sauce and cashews.

Using frozen cauliflower: Thaw completely and pat very dry so it roasts instead of steaming; add a couple of minutes if needed.

Make-ahead: Keep toasted cashews separate for meal prep and stir in right before serving so they stay crunchy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sheet Pan Roasting
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1/4 of recipe (without rice)
• Calories: 360
• Sugar: 8 g
• Sodium: 950 mg
• Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 6 g
• Protein: 11 g
• Cholesterol: 0 mg