Chinese food can be such a challenge when dining out if you are gluten-free. I miss calling in an order for Chinese carryout. Recently I’ve been cooking Chinese or Chinese-American dishes at home and want to share a recipe with you today: Chinese Cauliflower in the Slow Cooker. Quite similar to Cashew Chicken with all of the vegetable goodness of cauliflower instead of chicken. Plus it’s a slow cooker dish–perfect for our full lives!
Speaking of slow cookers, a friend asked me recently if I have a fancy pants programmable Crockpot. I do not. I have a small army of very basic Crockpots, from tiny dipper size to this one that I use for cooking most of the soups, stews and entrees that I share here. I’m sure the fancy ones are quite handy, but for $20 or $30, you can add a slow cooker to your kitchen appliance collection.
Goodness, cauliflower got crazy expensive there for a minute! At one point this winter, I was seeing prices higher than $6 a head. Now I’m seeing it around $2 for conventional, a bit more for organic. I do wish more stores would price cauliflower by the head and not the pound so I don’t have any surprises at the checkout. I may try again this summer to grow cauliflower. It’s always been a garden challenge for me. Do you have any cauliflower growing tips for me?
Alright, let’s move along to the recipe. I hope you enjoy this dish as much as we do here!
This recipe was inspired by a Cashew Chicken recipe from The Recipe Critic. I have modified the recipe to be gluten-free and vegan, changing ingredients and quantities.
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