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Orange Cashew Cauliflower

Active Time: 20 minutes
Total Time: 20 minutes
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
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Why we love it:

Healthy and easy to make take out recipes will always have a place in my kitchen, especially when they’ve become plant based! This one is a classic - it’s colorful and satisfying. If I had a teenager, I’d recommend this as their first dinner to make alone. (Your teenagers make dinner, right?)


  • 1 cup Basmati Rice (White)
  • 12 teaspoon Kosher Salt
  • 112 cups Water (cold, divided)
  • 1 head Cauliflower
  • 1 Bell Pepper (Orange, Yellow or Red)
  • 12 Yellow Onion
  • 2 Tablespoons Canola Oil
  • 1 Tablespoon Fresh Ginger (about 1 inch of the root)
  • 2 cloves Garlic
  • 1 Orange (zest and juice)
  • 1 teaspoon White Sugar
  • 14 cup Soy Sauce (or tamari)
  • 1 teaspoon Cornstarch
  • 12 bunch Cilantro (leaves and stems chopped, 2 generous handfuls or so)
  • 3 Green Onions (sliced, optional)
  • 14 cup Cashews
  • 1 Tablespoon Unsalted Butter (optional)

Cooking Instructions

  • 1. RICE

    In a small pot with a tight fitting lid, combine the rice, salt and 1 ½ cups of water (for 1 cup of rice. If scaling the ratios are- ½ cup rice: ¾ cup water / 1 ½ cup rice: 2 cups water).

    Bring to a boil then stir well. Turn heat to low and cover. Steam for 15 - 17 minutes then turn off the heat until serving but leave the lid on.


    Chop into 1” florets. Chop up the stems and leaves too - you can use almost the entire thing. Only discard very dried out ends or yellowed leaves with holes in them.


    Dice the pepper and the onion into ½ inch squares.

  • 4. SAUTÉ

    Heat a large sauté pan over high heat and add the oil. Add the cauliflower, onions and pepper, and cook for about 2 minutes before you stir at all. After that you can stir occasionally but you want to cauliflower to stay in contact with the pan for long stretches so it browns a little.

  • 5. SAUCE

    While it's sautéing, mince ginger and garlic finely (if the ginger has thin, moist skin, you can leave it on but if it's dry or thick, scrape it off with a peeler or the back of a spoon first).

    In a medium bowl, whisk together orange zest (reserve a pinch for garnish if so inclined) and juice, sugar, soy sauce, minced ginger and garlic, remaining water, and cornstarch in a small bowl.


    Wash and chop cilantro and the stems. Slice the green onions if using. Set aside


    Return the pan, and sauté until the cauliflower is just cooked through and tender - about 10 minutes total. If it’s getting too brown at any point, you can turn down the heat a bit.

    Whisk the sauce once more, so the cornstarch doesn’t settle, and pour it all in the pan. Bring to a simmer, it will thicken as it boils. Add the cashews (perhaps reserve a few for garnish, or keep it simple and add them all!). Whisk often during this time. Cook for 1 minute or until thick and glazing the veggies.

    Turn off the heat. Stir in butter, if using.

  • 8. SERVING

    Serve scoops of rice in bowls. Spoon sauce and cauliflower over top. Garnish with a few extra cashews, some zest and a big pile of chopped cilantro.

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    make sure to use tamari
    simply omit butter
    this sauce is great with scallops, shrimp, or white fish filets too
    brown rice, quinoa, noodles
    use broccoli, brussels sprouts, mushrooms or any combination
    make without cashews, try sunflower seeds, sesame seeds or pepitas for crunch
    omit or use basil
    the sauce should be a hit and the rice too. Try serving the vegetables separate, not mixed together, and perhaps with the sauce on the side to dip into instead. Try adding in a vegetable you know they’ll love - edamame, broccoli, or mushrooms perhaps

Prep Ahead & Use It Up

  1. Combine sauce ingredients in a jar. Shake well to dissolve cornstarch before using
  2. Steam rice
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