This delicious Plant-Based Chinese Cauliflower with hoisin sauce, Chinese five-spice, ginger and garlic will explode on your tastebuds! Ideal for a quick supper when you get in from work, or if you’re having friends round for dinner, either way, I’m sure they’ll love it.
Remember to slice the cauliflower into what looks like steaks, rather than breaking up into florets. Serve it with brown rice and some spring greens. If you’ve got the time, you can prepare this a couple of hours ahead of cooking so the cauliflower marinates in the sauce.
As a group of vegetables, very few other single food groups can compare to the nutrient punch that cruciferous vegetables pack, cauliflower being one veg in this illustrious group. They’re bursting with vitamin A carotenoids, vitamin C, folic acid, fibre, phosphorus and potassium and they also contain many B complex vitamins – B1, B2, B3, B5 and B6 as well as vitamins E and K. Vitamin K helps to regulate our inflammatory response, including chronic, excessive inflammatory responses. To read more about why cruciferous veg are so good for us, click here.
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Remember, I’d love to hear how you get on making it, so send me an email: caroline at carolinesplantbaseddiet dot com I look forward to hearing from you!
Plant-Based Chinese Cauliflower
- Pyrex roasting dish
- Sharp paring knives
- 1 cauliflower (sliced)
- 1 bunch spring onions/scallions (finely sliced)
- 4 tablespoons cashew nuts (roasted)
- 4 tablespoons vegan hoisin sauce
- 2 tablespoons water
- 2 tablespoons runny honey if vegan use maple syrup or agave
- 1.5 teaspoons Chinese five-spice powder
- 3 garlic cloves grated
- 1 heaped tablespoon ginger grated
- 2 portions brown rice cook as per pack instructions
- 2 portions spring greens
- Heat your oven to 200c/180c fan/gas 6. Arrange the cauliflower slices in a large roasting dish. Place the cashews in a roasting tin and roast for 5 minutes. Keep an eye on them as they can easily get burnt.
- Mix the hoisin sauce, water, honey, five-spice,, ginger and garlic together. Pour over the cauliflower slices. Put into the oven and roast for 25 minutes, turning half way through, and keeping an eye on it to ensure it doesn't burn. If you want, and if you have the time, you could marinate the cauliflower for a couple of hours prior to roasting it.
- Remove from the oven and mix in the spring onions/scallions and cashew nuts. Put the dish back into the oven and cook for a further 5 minutes.
- Arrange the cooked brown rice onto the serving plates and spoon on the cauliflower slices. Serve with spring greens, or your choice of green veg.