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.
- 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.
Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com.
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