A vegetarian cauliflower and cashew stir-fry that ticks all the boxes. We got all the ingredients from Deliveroo.
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With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
4
Cauliflower
Red Pepper
Spring Onions
Garlic Cloves
Fresh Ginger
Toasted Sesame Oil
Cashews
Chilli Flakes
Hoisin Sauce
Rice Vinegar
Soy Sauce
Water
Egg Noodle
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Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
4
Cauliflower
Red Pepper
Spring Onions
Garlic Cloves
Fresh Ginger
Toasted Sesame Oil
Cashews
Chilli Flakes
Hoisin Sauce
Rice Vinegar
Soy Sauce
Water
Egg Noodle
Unlock this free recipe
Create an account to access hundreds of free recipes and powerful features
Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
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Step 1.
Trim the base of the cauliflower, keeping any small, tender leaves. Cut into roughly 4cm florets, then cut the stem into 2cm cubes. Trim the top off the pepper, remove the seeds and cut into long, 2cm-wide strips. Cut two-thirds of the spring onions into 4cm pieces and very thinly slice the remaining spring onion. Peel and finely chop the garlic, then peel and finely chop the ginger, too.
Step 2.
Heat the sesame oil in a large frying pan or wok set over a medium-high heat. Add the cashews and fry for 2-3 mins until turning golden and smelling amazing. Use a slotted spoon to scoop out onto a small plate.
Step 3.
Tip the cauliflower florets, leaves and stem into the pan along with the pepper pieces and fry for 6-8 mins, stirring regularly, until caramelised and charred. Add the spring onion pieces to the pan along with the garlic, ginger and chilli flakes, then fry for 2 mins while stirring.
Step 4.
Spoon the hoisin, rice vinegar and soy sauce into the pan along with the water and cook for 10 mins until the cauliflower is cooked through and the sauce is clinging to everything. Add a splash of water if too thick.
Step 5.
Tip the cashews back into the pan, toss well and season with a little salt and black pepper.
Step 6.
Serve piled onto cooked egg noodles and scattered with the thinly sliced spring onion.
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