Ginger Cashew Cauliflower

ginger-cashew cauliflower

After you cut each piece of cauliflower into tiny florets using a small, sharp paring knife, the rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and/or tofu, and a colorful salad. 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 arrowroot or 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.

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.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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13 comments on “Ginger Cashew Cauliflower

  1. Pat Jenkins

    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!

  2. Nava

    Hi Pat, add another flavorful ingredient like red onion or shallot, chopped fine. Sauté along with the garlic until done to your liking.

  3. Susan Becker

    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

  4. Elizabeth

    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

  5. Nava

    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.

  6. Valerie

    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.

  7. Nava

    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!

  8. Cindy

    I would use arrowroot starch instead of corn or potato starch. Much healthier option! I love cauliflower so will be making this tonight. It would be great with broccoli as well:))

  9. Nava

    Cindy, this is a contributed recipe, but you’re right; I added the arrowroot option. That’s what I use. And yes, it would also be great with broccoli with or instead of cauliflower!

  10. Barbara

    I made this today and was blown away, it was so amazing thank you for sharing! I didn’t serve it with grains (I am following Paleo) or tofu and still found it to be quite filling! I will be making this again!

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