This incredible recipe is not just for vegans and vegetarians — it’s a must try for everyone. From start to finish, this meal is everything you could want. Even better? It’s a healthy alternative to that yummy staple: cashew chicken.
To get started, you’ll need a few ingredients and some time and patience. But I guarantee that this recipe is well worth it and will leave you gagging for more. If you’re a vegan, use your favorite vegan alternatives for the prep. This usually serves 2, but can stretch further for smaller appetites.
Once you’ve got everything assembled it’s time to get into the meat of it all (no pun intended). Just follow these steps and you’ll be enjoying your scrumptious meal in no time at all.
Remove the bottom leaves and stem from the cauliflower head and cut into small florets.
In a bowl, stir together the flour and milk.
In another bowl, place the bread crumbs.
Dip the cauliflower pieces in the flour mix, then in the bread crumbs.
Place on a baking sheet lined with parchment paper and coated in the olive oil. Once you’ve dipped all the cauliflower pieces, bake for 20 minutes.
Now that everything is cooking, it’s time to make the sauce. Don’t worry! It’s easier than it sounds.
Start the sauce when the cauliflower has only 10 minutes left.
In a small to medium size pot, combine the sesame oil and minced garlic over medium heat.
Add the remaining sauce ingredients: oyster sauce, soy sauce, brown sugar, onion powder, red pepper flakes (if using), and cornstarch.
Give the sauce a good whisk.
Slowly add the vegetable stock.
Keep cooking over medium heat until the sauce thickens (like gravy).
Once it reaches the desired thickness, remove from heat.
Taste and add salt or more soy according to taste.
With the sauce ready to go it’s time to put the meal all together. Layer on the rice, baked cauliflower, sauce, cashews, and then green onions. Serve hot. Eat happily.
View the original recipe on A Beautiful Mess.
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