Cauliflower Cashew Stir-Fry

This stir-fry is full of flavour, colour and texture that will make your tastebuds sing. Garlic and ginger – a natural anti-inflammatory and antioxidant – amplify the flavours of this dish while the cashews add a rich, mildly sweet, nutty crunch. Enjoy this gluten-free meal over a bed of brown rice, rice noodles or quinoa.

Serves: 3-4
Prep time: 10 minutes
Cook time: 30 minutes


1 Tbsp sesame oil
2 cloves of minced garlic
1 tsp freshly grated ginger
4 scallions – chopped
1 c mushrooms – chopped
1 c grated carrot
3 1/2 c cauliflower florets
2 c fresh spinach – chopped
1/2 c cashews
1 1/2 c vegetable broth
2 tsp cornstarch or arrowroot
3 Tbsp soy sauce
2 1/2 tsp garlic chile sauce (or more!)
1 1/2 Tbsp coconut palm sugar


  1. Prepare vegetables – mince garlic, chop mushrooms, scallions, spinach and cauliflower, grate ginger and carrot.
  2. In a small bowl, whisk together vegetable broth, cornstarch, soy sauce, chile sauce and palm sugar. Set aside.
  3. Heat wok over medium heat. Add sesame oil and sauté scallions reserving some of the green for topping the dish.
  4. Add ginger and garlic and sauté another minute. Add mushrooms.
  5. When mushrooms begin to soften, add carrots and cauliflower and stir.
  6. Once again, whisk the vegetable broth mixture to ensure the cornstarch is well integrated. Pour into the wok and increase the heat to medium-high.
  7. Allow to come to a boil and simmer for about 15-20 minutes (until cauliflower has softened).
  8. Towards the end of this cooking time, check to see if you need to add more vegetable broth. This will depend on how saucy you’d like it.
  9. Once cauliflower has softened, add spinach and cashews. Turn off the heat but leave the wok on the element to ensure spinach cooks.
  10. Serve over rice noodles, brown rice or quinoa with a sprinkle of green onion and some fresh coriander.

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