Name: Cashew Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 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; 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; 2 scallions, thinly sliced; 1 tsp toasted sesame seeds (optional); Steamed rice, for serving (optional)

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.

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

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
Toss cauliflower with oil, salt, and pepper on the pan; spread in an even layer. Roast 20 minutes, stirring once halfway.
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.
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.
Pour warm sauce over the hot pan and toss to coat. Return to the oven for 2–3 minutes so the glaze clings.
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