Cashew Cauliflower in the Slow Cooker | In Johnna's Kitchen

Cashew Cauliflower in the Slow Cooker

Servings 4 servings
Author Johnna


  • 1 head cauliflower , cut into florets (approximately 2 pounds or 3 to 4 cups of florets)
  • 1/4 cup cornstarch
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons grapeseed oil (or neutral oil of your choice)
  • 1 cup whole raw cashews
  • 3/4 cup Tamari/gluten-free soy sauce (if using Bragg's Aminos, use 1/2 cup plus 1/4 cup water as Bragg's is more salty to the taste)
  • 1/3 cup rice vinegar
  • 1/3 cup tomato sauce
  • 3 Tablespoons sweet chili sauce (I use Trader Joe's, make sure yours is gluten-free)
  • 3 Tablespoons coconut sugar
  • 3 cloves garlic , minced
  • 2 teaspoons grated ginger root
  • 4 green onions , sliced
  • 4 servings of brown rice


  1. Have your slow cooker out and ready to go.
  2. In a large ziploc bag, place cornstarch and pepper. Close and shake to combine. Add cauliflower florets and shake to coat the cauliflower pieces.
  3. In a large, deep skillet, add grapeseed oil and heat over medium. Once hot, add cauliflower florets to skillet. Cook until lightly browned on each side, turning often. You are going for lightly browned, not blackened.
  4. Place cauliflower florets and cashew into the crockpot.
  5. In a small bowl, whisk together Tamari, rice vinegar, tomato sauce, sweet chili sauce, coconut sugar, garlic and ginger root. Pour over the top of the cauliflower and cashews in the crockpot. Gently stir to combine.
  6. Cook on high for 2 hours or on low for 4 hours. Serve over rice and garnish with green onions.