Broccoli and Cauliflower/ Easy Vegetable Stir Fries/ Vegan Recipes

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

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit

*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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  • Reply
    Pat Jenkins
    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!

  • Reply
    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.

  • Reply
    Ceri -Kitchen Bar Stools UK
    May 22, 2012 at 5:12 am

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

  • Reply
    May 22, 2012 at 11:36 am

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

  • Reply
    Susan Becker
    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

  • Reply
    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,

  • Reply
    April 2, 2013 at 5:10 pm

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

  • Reply
    April 2, 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.

  • Reply
    May 1, 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.

    • Reply
      May 1, 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!

  • Reply
    February 5, 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:))

  • Reply
    February 5, 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!

  • Reply
    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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