1 large cauliflower, washed and cut into florets

1/2 cup cornstarch

For the Sauce:

1/2 cup water

1 teaspoon cornstarch

1/4 cup soy sauce

1/4 cup ketchup

2 tablespoons brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 teaspoon ground black pepper

1/4 teaspoon dried red chili flakes (adjust for spice preference)

1 cup roasted, unsalted cashews

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Place the cauliflower florets in a large mixing bowl. Sprinkle with cornstarch and toss until each piece is evenly coated.
• Arrange the coated florets on the prepared baking sheet in a single layer. Bake for 20–25 minutes, flipping halfway through, until the florets are crispy and golden.

• In a small bowl, whisk together the water and 1 teaspoon of cornstarch until smooth.
• In a medium saucepan over medium heat, combine the soy sauce, ketchup, brown sugar, garlic, ginger, black pepper, and chili flakes. Stir well to combine.
• Gradually add the cornstarch-water mixture to the saucepan while stirring. Cook for 2–3 minutes, or until the sauce thickens.

• Once the cauliflower is baked, transfer it to a large serving bowl. Pour the sauce over the cauliflower and gently toss to coat evenly
• Add the roasted cashews and toss again.