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Plant-Based Chinese Cauliflower

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Keyword: cauliflower, plant-based, vegan
Servings: 2
Author: Caroline



  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !