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Springfield-Style Cashew Cauliflower

Servings 2 servings


  • 1 head of cauliflower
  • 1/3 cup flour
  • 1/3 cup + 2 tablespoons milk
  • 2/3 cup bread crumbs I like Panko here
  • 1 tablespoon olive oil
  • 1 cup brown rice

For the sauce:

  • 2 cloves of garlic
  • 2 teaspoons sesame oil
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons cornstarch
  • 1 cup vegetable stock
  • 1/3 cup chopped cashews
  • 2 tablespoons chopped green onions


  1. Preheat the oven to 400°F. Remove the bottom leaves and stem from the cauliflower head and cut into small florets. In a bowl, stir together the flour and milk. In another bowl, place the bread crumbs. Dip the cauliflower pieces in the flour mix, then in the bread crumbs. Then place on a baking sheet lined with parchment paper and coated in the olive oil. Once you’ve dipped all the cauliflower pieces, bake for 20 minutes.
  2. In the meantime, cook the rice according to the package directions. I cheated and used a rice cooker.
  3. During the last 10 minutes of the cauliflower cook time, make the sauce. In a small to medium size pot, combine the sesame oil and minced garlic over medium heat. Cook for about 30 seconds. Then add the remaining sauce ingredients: oyster sauce, soy sauce, brown sugar, onion powder, red pepper flakes (if using), and cornstarch. Give that a good whisk. Then slowly add the vegetable stock. The mixture may appear very thin at first, but keep cooking over medium heat and it will thicken up (like gravy). Once it reaches the desired thickness, remove from heat. Taste and add salt or more soy if you think it needs it.
  4. Once everything is ready, layer on the rice, baked cauliflower, sauce, cashews, and then green onions. Serve hot.