Ginger Cashew Cauliflower
Cut each piece of cauliflower into tiny florets. Use a small, sharp paring knife, and take your time. The rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and tofu. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group.
Serves: 4
- 2 teaspoons cornstarch
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, peeled and smashed with the flat side of a knife
- 2 tablespoons (packed) grated fresh ginger
- 1 medium head cauliflower (about 2 pounds) cut into tiny (1-inch) florets
- 1 small red bell pepper, veins and seeds removed, diced
- 3 tablespoons tamari or low – sodium soy sauce
- 1 cup (about 5 ounces) whole roasted and unsalted cashews
- 1⁄2 cup diced pineapple
- 1⁄3 cup (packed) minced fresh cilantro leaves
In a small bowl, whisk 1⁄4 cup water with the cornstarch until smooth. Set aside.
Heat a large wok (or large skillet) over medium-high heat. When the pan is hot, add the sesame oil, garlic, and ginger. (Caution: ginger will sputter.) Stir-fry until garlic is fragrant and ginger sizzles, about 1 minute.
Add the cauliflower, bell pepper, and tamari or soy sauce; raise heat to high, and stir-fry for 3 minutes.
Add the cornstarch slurry (stir to re-dissolve, if necessary) and the cashews and cook until most of the liquid has evaporated and the florets have softened but still retain an al dente bite, about 5 minutes longer, stirring in the pineapple during the last minute of cooking. Sprinkle with the cilantro and serve immediately.
- Here are more recipes for cauliflower and broccoli.
- Here are more recipes for easy vegetable stir-fries.
Cheryl Sternman Rule is a food writer and the voice behind the popular food blog 5 Second Rule. Learn more about her at CherylSternmanRule.com.
Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com.
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10 comments on “Ginger Cashew Cauliflower”
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Hello: I love your website and your recipes. However, I really hate ginger. I wonder if you would recommend a substitute spice to replace it. Thanks!
Hi Pat, add another flavorful ingredient like red onion or shallot, chopped fine. Sauté along with the garlic until done to your liking.
Im not a fan of Cauliflower, but this could be a nice way to have it.
Hi, Nava. Can you reduce the oil to reduce the fat content? Sounds/looks delicious!
Thanks for the great recipe. I made it tonight with sauteed fish. I did add scallions and hosion sauce. I did not cook the garlic and ginger until after the vegetables had stir fried for awhile. I was afraid it would burn. It turned out wonderful
Looks lovely. Thanks for sharing your recipes. I am going to convert it to raw so I can try this amazing looking dish!
Peace and Raw Health,
Elizabeth
I just made this recipe tonight. It’s delicious!!! This is a keeper, thanks!
Thanks to Cheryl Sternman Rule, the author of Ripe, for this yummy recipe. I happen to have all the ingredients, so I’m going to make it for dinner tonight myself! Glad you enjoyed it, Christine.
I love this recipe; anything with ginger tastes better to me. I used potato starch instead of corn starch, due to all corn is now genetically modified. I recommend this recipe to anybody who doesn’t like cauliflower.
Great tip on using potato starch as a substitute for corn starch. Another good thickener is arrowroot powder. Glad you enjoy this recipe, I do too!