Feeling stuffed after Thanksgiving weekend? Try this Sticky Asian Lemon Cashew Cauliflower, Vegan recipe for a healthy protein rich Chinese “take out” inspired #Meatless Monday meal to cleanse your palate.
My inspiration came from Chocolate Covered Katie’s Lemon Cauliflower. I added cashews, soy sauce and fresh ginger. Hang out awhile on Katie’s site and savor her healthy delicious recipes. She is truly inspirational.
This delicious vegan meal gets high marks for the crispy texture of the cauliflower, a protein boost from cashews and the rich sweet and sour sticky lemon sauce.
Try this crispy roasted cauliflower with Italian spices and parmesan or spicy it up with cumin and cilantro and serve with poblano cream for a Mexican twist. The possibilities are endless now that you’ve found crispy cauliflower!
Watch for more crispy cauliflower recipes.
Lemons are sometimes difficult to find in rural Mexico so substitute orange juice and reduce the syrup by half. You can be the first on the block to make Orange Sticky Cashew Cauliflower. Let me know how it turns out.
Cauliflower is a cruciferous vegetable full of anti-oxidants and vitamins C and K. Cashews are a good source of vegetarian protein, vitamins E, K, and B6, and provides minerals like copper, phosphorus, zinc, magnesium, iron, and selenium.
Vegans and vegetarians:
Enjoy this recipe was made for you and it is loaded with healthy fats and protein.
Paleo and gluten free diets:
Substitute almond or chic pea flour for the wheat flour and serve without rice. Reduce the baking time because almond flour will burn and leave an unpleasant bitter taste. I haven’t tried this with almond or chic pea flour.
A small portion fits perfectly into a weight reduction plan and you’ll save calories by not stopping for “take out”. A small portion of brown rice or quinoa will give you a fiber boost.
Sticky Asian Lemon Cashew Cauliflower, Vegan
Roasted crispy cauliflower and cashews in a sweet sticky lemon sauce. Healthy, Asian style protein rich vegan main dish.
- 1 head cauliflower
- 1/3 cup almond, soy or coconut milk
- 1/3 cup flour
- 2 tablespoon olive oil, divided
- 3/4 cup Panko bread crumbs substitute any unflavored bread crumbs
- 1/2 cup vegetable broth, divided save 2 tablespoons for corn starch
- 3 tablespoons lemon juice juice from about 2 lemons
- 3 tablespoons maple syrup or agave syrup or honey for non-vegans
- 1 tablespoon mined garlic
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon corn starch
- 2 teaspoons rice vinegar
- 1/2 cup whole cashews
- 1 tablespoon lemon zest
- 2 cups cooked rice or quinoa
Preheat oven to 425 degrees. Wash cauliflower and cup into 2 inch pieces. Mince garlic and ginger root.
Combine flour, oil and almond milk. Toss in cauliflower and dredge in bread crumbs. Arrange in a single layer on a baking sheet. Bake 40 minutes until cauliflower is crispy and browned on the edges.
Make sauce while the cauliflower roasts. Salute garlic and ginger in 1 tablespoon of olive oil until soft. Add broth, syrup, lemon juice, soy sauce, vinegar and cashews, simmer on low heat. When cauliflower is ready, add corn starch to 2 tablespoons of broth. Slowly add corn starch to sauce. It will thicken fairly quickly.
Combine crispy cauliflower with the lemon cashew sauce. Serve immediately over rice or quinoa.
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Check out my Best Vegetable Side Dishes Pinterest Board.