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    Home » Recipes » Vegan Main Dishes

    Ginger Cashew Cauliflower

    Published: Aug 19, 2012 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    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.

    • 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.

    *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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    Reader Interactions

    Comments

    1. Pat Jenkins says

      May 19, 2012 at 8:03 pm

      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 says

      May 19, 2012 at 9:09 pm

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

    3. Ceri -Kitchen Bar Stools UK says

      May 22, 2012 at 5:12 am

      Im not a fan of Cauliflower, but this could be a nice way to have it.

    4. Ivy says

      May 22, 2012 at 11:36 am

      Hi, Nava. Can you reduce the oil to reduce the fat content? Sounds/looks delicious!

    5. Susan Becker says

      May 22, 2012 at 7:06 pm

      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

    6. Elizabeth says

      May 22, 2012 at 7:59 pm

      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

    7. Christine says

      April 02, 2013 at 5:10 pm

      I just made this recipe tonight. It's delicious!!! This is a keeper, thanks!

    8. Nava says

      April 02, 2013 at 5:26 pm

      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.

    9. Valerie says

      May 01, 2013 at 11:45 am

      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.

    10. Nava says

      May 01, 2013 at 11:50 am

      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!

    11. Cindy says

      February 05, 2014 at 11:02 am

      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:))

    12. Nava says

      February 05, 2014 at 11:10 am

      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!

    13. Barbara says

      February 17, 2014 at 9:46 pm

      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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