Roasted cauliflower has a way of turning skeptics into believers, and this Asian-Style Roasted Cauliflower & Cashews is no exception. Imagine tender, caramelized cauliflower florets coated in a sticky, savory-sweet glaze, paired with crunchy cashews for the perfect contrast. It’s nutty, slightly spicy, and packed with umami—basically, everything you crave in a side dish.
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This is one of those recipes that’s deceptively simple yet bursting with bold flavors. Whether you serve it as a side, over rice for a light meal, or straight from the pan (because trust me, you’ll be tempted), it’s a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Incredibly Flavorful: The balance of sweet, salty, and umami makes every bite irresistible.
- Easy & Quick: Simple ingredients and minimal prep make this dish a weeknight win.
- Crispy & Caramelized: Roasting gives the cauliflower a golden-brown crunch.
- Nutty Crunch: Cashews add a buttery richness that complements the bold Asian flavors.
- Vegan & Gluten-Free: Naturally plant-based and easy to adapt for different diets.
Ingredients in Asian-Style Roasted Cauliflower & Cashews
Here’s what makes this dish so crave-worthy:
- Cauliflower: The perfect base—it absorbs all the delicious sauce while getting beautifully crispy.
- Cashews: Toasted for extra crunch and nuttiness.
- Soy Sauce (or Tamari): Brings the essential salty umami depth.
- Sesame Oil: Adds a rich, nutty aroma that makes this dish irresistible.
- Honey or Maple Syrup: A touch of sweetness balances the savory flavors.
- Rice Vinegar: Brightens up the dish with a little acidity.
- Garlic & Ginger: The dynamic duo that infuses bold, aromatic flavor.
- Sriracha or Chili Flakes: A little heat for those who love spice.
- Green Onions & Sesame Seeds (Optional): For a fresh, flavorful garnish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C) to get that perfect caramelization on the cauliflower.
Prepare the Cauliflower: Cut the cauliflower into bite-sized florets and place them on a lined baking sheet.
Make the Sauce: In a bowl, whisk together soy sauce, sesame oil, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and sriracha (if using).
Coat & Roast: Toss the cauliflower with half of the sauce until well coated. Spread it out in a single layer on the baking sheet and roast for 20 minutes.
Add the Cashews: After 20 minutes, scatter the cashews over the cauliflower, drizzle with the remaining sauce, and roast for another 5-10 minutes until golden brown and crisp.
Garnish & Serve: Sprinkle with green onions and sesame seeds before serving. Enjoy as a side dish or over steamed rice for a complete meal.
How to Serve Asian-Style Roasted Cauliflower & Cashews
- Over Rice: Serve with jasmine or brown rice for a satisfying meal.
- With Noodles: Toss with soba or rice noodles for a delicious noodle bowl.
- As a Side: Pairs well with grilled tofu, chicken, or shrimp.
- In a Wrap: Stuff it into a lettuce wrap with extra sauce for a fresh, crunchy bite.
Additional Tips
- For Extra Crispiness: Roast the cauliflower at 425°F (220°C) for a deeper caramelization.
- Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Add More Veggies: Try adding bell peppers, snap peas, or broccoli for variety.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to keep it crispy.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! Roast the cauliflower and cashews, then reheat in the oven before serving.
Q2: Can I use frozen cauliflower?
A2: Fresh works best, but you can roast frozen cauliflower—just expect a softer texture.
Q3: How do I make this dish nut-free?
A3: Swap cashews for toasted pumpkin seeds or sunflower seeds.
Q4: Can I add tofu for more protein?
A4: Definitely! Roast cubed tofu alongside the cauliflower for a protein boost.
Q5: What’s the best way to reheat leftovers?
A5: Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
Q6: Can I add other sauces?
A6: Yes! Try a drizzle of hoisin, teriyaki, or peanut sauce for a different twist.
Q7: Can I use a different nut instead of cashews?
A7: Absolutely! Try almonds, peanuts, or walnuts for a similar crunch.
Q8: How spicy is this dish?
A8: You control the heat! Add or omit sriracha depending on your spice preference.
Q9: What proteins pair well with this?
A9: It’s great with tofu, tempeh, grilled chicken, or even shrimp.
Q10: Can I air-fry the cauliflower instead?
A10: Yes! Air fry at 375°F (190°C) for 15-18 minutes, shaking halfway through.
Final Thoughts
This Asian-Style Roasted Cauliflower & Cashews is proof that plant-based dishes can be just as satisfying as any meat-based meal. It’s packed with bold flavors, has the perfect mix of textures, and comes together with minimal effort. Try it once, and you’ll find yourself making it again and again!
Print
Asian-Style Roasted Cauliflower & Cashews
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Vegetarian
Description
This sweet and spicy Asian roasted cauliflower with cashews is coated in a sriracha-soy glaze and roasted to perfection. Serve it over rice for a quick, flavorful vegetarian dinner!
Ingredients
For the Roasted Cauliflower:
- 1 medium to large cauliflower, cut into 1-inch florets
- 4 tsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
For the Sweet & Spicy Sauce:
- 1/4 cup sriracha sauce
- 1/4 cup white sugar
- 4 tsp soy sauce
- 1/4 tsp red pepper flakes (optional)
Additional Ingredients:
- 1 cup toasted unsalted cashews
- Chopped scallions, for garnish
Instructions
1. Roast the Cauliflower:
- Preheat oven to 450°F (232°C).
- Place cauliflower florets on a large baking sheet.
- Drizzle with vegetable oil, season with salt and pepper, and toss to coat.
- Spread into a single layer and bake for 20 minutes.
2. Prepare the Sauce:
- While the cauliflower roasts, mix sriracha, sugar, soy sauce, and red pepper flakes in a bowl until the sugar dissolves. Set aside.
3. Add Cashews & Glaze:
- Remove the baking sheet from the oven (keep the oven on).
- Sprinkle cashews over the cauliflower and drizzle with the prepared sauce.
- Toss carefully to coat everything evenly.
4. Bake Again & Serve:
- Return the pan to the oven and bake for 3 to 4 minutes to set the glaze.
- Remove from the oven and sprinkle with chopped scallions.
- Let cool slightly before serving.
5. Serving Suggestions:
- Serve over steamed rice, spooning extra sauce from the pan over the top.
- Enjoy as a main course or even as an appetizer!
Notes
- Make it crunchier: Add the cashews after roasting if you prefer them extra crunchy.
- Mild Version: Reduce sriracha for a less spicy dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 616
- Sugar: 20g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg