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Sheet Pan Cashew Cauliflower

How many times a week do you order takeout? When we lived in Long Beach, CA we ordered takeout a lot more than I would like to admit too. Now that we are living on the outskirts of Atlanta we don’t have a ton of options for takeout anymore. So, needless to say I’ve spent a bit of time recently developing a few really quick and delicious sheet pan recipes that mimic the flavors of the takeout food we used to love so much while using ingredients we normally have on hand in our pantry and fridge. This Sheet Pan Cashew Cauliflower is one of our favorites – it’s my vegetarian twist on the classic Chinese-American dish, Cashew Chicken.

{{ The recipe and post for this Sheet Pan Cashew Cauliflower was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

A close up of a sheet pan full of vegetables that have been roasted. There are cauliflower and broccoli florets, red and yellow bell pepper strips, and roasted cashews. Teh sheet pan is garnished with thin slices of green onion, black sesame seeds, chive blossoms, and basil blossoms.

I love the sweet and sour twang of this Sheet Pan Cashew Cauliflower and those roasted veggies all dressed up in that sticky, spicy sauce – FORGET ABOUT IT!!! This sheet pan supper is enough to make my veggie loving husband weak in the knees while simultaneously exciting our meat loving kids too. The fact that I can have it on the table in less time than I can order and have takeout delivered is a pretty solid bonus too. 

A sheet pan of raw sliced broccoli, cauliflower, red and yellow bell peppers, and cashews sits on a wooden table. There is an orange saucepan with a thick brown sauce in it beside the sheet pan. There is a bottle pf Grapeseed oil spray and a bottle of apple cider vinegar on the table and a yellow cloth napkin as well.

Now that we’ve clearly covered how much I love this takeout fake out, can I take a minute to tell you why I love apple cider vinegar so much too?

I know, I know, the two hardly seem related at all, but they really are! In trying to recreate our favorite takeout flavors at home I have found that there are a lot of specialty ingredients that go into all of these ethically diverse dishes we used to have delivered. I guess that’s part of what made delivery so appealing, I didn’t have to invest in a lot of extra ingredients and I didn’t have to do the dishes either. #WINNING

Take rice wine vinegar for example, this isn’t typically a vinegar that I keep stocked in my pantry because I wouldn’t use it often enough to merit giving it the valuable shelf space. I do however ALWAYS have Pompeian Organic Apple Cider Vinegar on hand. We use it for not only cooking, but as a facial toner, and as a base for shrubs (aka: drinking vinegars). With its mild taste and subtle hint of apple flavor, OACV is an excellent 1 to 1 substitute for rice wine vinegar in Asian inspired recipes like this one. You can use it for practically anything from sushi rice to marinades and sticky sweet sauces too! 

A sheet pan full of roasted cauliflower, broccoli, red and yellow green peppers, and cashews sits atop a yellow cloth napkin on a n old wooden table. There are 2 small brown bowls each filled with white rice and the roasted vegetables. Both bowls have a set of wooden chopsticks placed on them. There is a small dish of red pepper flakes in-between the two bowls of food.

I’m betting that you just might have everything you need for this sheet pan supper in your fridge and pantry too! Trust me, your family won’t be disappointed. 

Looking for more sheet pan supper inspiration? We’ve got you covered! The recipes below are just a few of our favorites. Some are inspired by takeout, some are not, but they’re ALL delicious! 

Shawarma Spiced Chicken Sheet Pan Dinner 
Vegan Sheet Pan Shawarma
Sheet Pan Fried Rice 
Indian Spiced Chickpeas and Eggs
Mexican Street Corn Nachos 

If you’ve made this Sheet Pan Cashew Cauliflower or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

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A large sheet pan is sitting on top of a wooden table. The sheet pan is full of roasted white cauliflower, red and yellow bell peppers, and green broccoli. The sheet pan is sitting on top of a yellow and white kitchen towel. Also on the table there are 2 small brown bowls filled with rice and garnished with green onions, basil blossoms, and chive blossoms. Each bowl has a set pf wooden chopsticks on top. There is also a small dish on the table that is full of red pepper flakes.

Sheet Pan Cashew Cauliflower

  • Author: This Mess is Ours
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Baked
  • Cuisine: Sheet Pan Supper

Description

Looking to up your boring desk lunch? Carve out a little time on the weekend and make this sheet pan supper along with a big batch of jasmine rice! Once everything has cooled divide the rice and Sheet Pan Cashew Cauliflower amongst lunch box containers. When it’s time to eat, simply microwave until warmed through! 


Ingredients

Pompeian Grapeseed Oil Spray

1/4 cup Tamari

1/4 cup water

1/4 cup dark brown sugar, packed

3 large cloves garlic, minced 

1 tablespoon freshly grated ginger

1 tablespoon Pompeian Organic Apple Cider Vinegar

freshly squeezed juice of 1/2 a lime

1 tablespoon sriracha

1 tablespoon cornstarch mixed with 1 tablespoon water

1 large head of cauliflower, broken into large florets, *see note

1 small head of broccoli, broken into large florets, *see note

1 red bell pepper, seeds and ribs removed, sliced

1 yellow bell pepper, seeds and ribs removed, sliced

1 cup roasted and salted cashews

For optional garnishes: 2 thinly sliced green onions, roasted black sesame seeds, chive blossoms, basil blossoms, red pepper flakes


Instructions

Preheat the oven to 425°F and spray a large sheet pan with Pompeian Grapeseed Oil Spray, set aside.

In a small saucepan over medium heat, combine the Tamari, water, dark brown sugar, garlic, ginger, Pompeian Organic Apple Cider Vinegar, lime juice, and sriracha. Bring to a simmer. Remove the saucepan from the heat and add the cornstarch and water mixture, whisk until incorporated. Return the saucepan to the heat and whisk constantly until the sauce simmers again. Set aside. 

Arrange the vegetables on the prepared sheet pan and spray generously with Pompeian Grapeseed Oil Spray. Pour 3/4 of the sauce over the vegetables, and toss to coat. Bake in the preheated oven for 15 minutes. Remove the pan from the oven, pour the remaining sauce over the vegetables and toss everything very well. Roast for 10 more minutes or until all of the vegetables are tender and starting to caramelize at the edges. 

Garnish with green onions, roasted black sesame seeds, chive blossoms, basil blossoms, and red pepper flakes if desired.


Notes

* Make sure that you cut the broccoli and cauliflower florets into similar sized pieces so that they will cook in the same amount of time. 

 

Comments

  1. Ruth Anderson

    What is the purpose of the Pompeian Grapeseed Oil Spray? Does it have vinegar in it? How much lemon juice can be substituted for the apple cider vinegar? What is a sheet pan? Is it the same as a cookie sheet?
    Where can I get the Basil blossoms and chive blossoms?
    Sincerely, Ruth

    • The grapeseed oil will help to prevent the vegetables from sticking, I like the grapeseed oil in particular for this dish because it is virtually flavorless. There is no vinegar in the grapeseed oil. I don’t know that lemon juice would have the same effect in this recipe as the ACV. You could use a rice vinegar in place of it with no problems though. A sheet pan is basically a cookie sheet with sides. This is a saucy dish, so you don’t want to use a flat cookie sheet. I linked in the blog post to the Edible Botanicals website, that is where I picked up the edible blossoms, but they are totally optional. You can sprinkle the finish dish with chopped chives and torn basil leaves instead or no herbs at all.

  2. Kristin

    I just made this tonight for my family, and it was a HUGE hit! So delicious- will definitely be in heavy rotation. Thank you!

  3. Brooke

    This is too good!! We all loved it…even the kids! Which is always scary making a new dish with little ones. But they have already asked for me to make it again! Thanks for another delicious recipe!

    • You just made my day Brooke! I am so glad that you AND your kids liked it. Trust me, I know just how scary it is to try new meals with little ones. Thanks so much for taking the time to comment, we really appreciate it!

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.