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Orange Cauliflower Cashew Vegetarian Stir Fry

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ingredients:
●OLIVE OIL OR BUTTER (I actually used Avocado oil from Costco - it’s cheap, healthy, and is tolerant of high heat.)
●HEAD OF CAULIFLOWER (1)
●WHITE OR YELLOW ONION (1)
●CARROTS (5-6 carrots cut on diagonal)
●CELERY (4-5 stalks cut on diagonal)
●GREEN ONION / SHALLOTS (amount is your call)
●CASHEWS (as many as you can stand. there is no such thing as too many cashews honestly.)

sauce ingredients:
●SUGAR (2/3 cup)
●SOY SAUCE (1/3 cup)
●LEMON (I used the juice of half of a large lemon)

seasoning blend for roasting ingredients:
●RED PEPPER FLAKES (2 tablespoons)
●DRIED GINGER POWDER (2 teaspoons)
●DRIED GARLIC POWDER (2 teaspoons)

The first part of this recipe consists of roasting the cauliflower. Preheat oven to 425 degrees. Chop up the cauliflower head into smaller, reasonably bite sized pieces. Place in a pan and coat with oil. I used my Magic Bullet to create a finely-ground mixture of red pepper flakes, dried ginger, and dried garlic. After blending well, pour the mixture over the oil-coated cauliflower and mix well so all pieces are thoroughly seasoned. Place in the oven and roast for 20-25 minutes. Normally cauliflower needs about 30 minutes to roast fully but we will be stir frying it too so we are aiming to avoid overcooking it.

Chop an entire onion. I like to chop it length-wise so that it splits into long strips, as opposed to dicing. Chop celery on the diagonal, decent sized chunks, not super thin slivers. I chop the carrots the same way. Slice green onions thin and set aside as a garnish. If you buy whole cashews instead of halved, you can cut roughly chop them into smaller pieces.

Measure out sugar and pour into a bowl that you can mix the liquid up in. Add measured soy sauce, and the juice of half of a large lemon. Mix well with a spoon, then pour into small saucepan on medium heat and stir until sugar has melted. Turn off heat.

Heat up your oil or butter in the wok on high heat. Sauté your onion. Add chopped carrot and allow to sauté for a couple minutes. Add celery, then cashews. Add roasted cauliflower, then pour the melted sauce mixture over the veggies and stir in pan with heat still on. Turn heat off after a couple minutes and serve over rice. Garnish with green onion.

Things I definitely would have added if I had them in my pantry:
●WATER CHESTNUTS
●CANNED BABY CORN
●SHITTAKE MUSHROOMS

Lex Sova