California Grown
Sometimes, a dish comes along that smacks tradition upside the head and makes you question everything you thought you knew about food. Why didn’t I try this sooner? That’s our Honey Walnut Cauliflower recipe for you—a rebellious vegetarian riff on honey walnut shrimp, a dish with Cantonese roots and an all-American swagger.
Back in the ’80s and ’90s, Honey Walnut Shrimp was the darling of takeout menus across the country. But here we are now—swapping prawns for crispy, golden-brown cauliflower florets, tossing them in a honey-mayo glaze, and finishing with subtly candied walnuts for good measure. Gluten-free? You bet. Indulgent? Absolutely. Unforgettable? Not a chance.
Cauliflower is one of those underrated vegetables—a blank canvas, mild-mannered and unassuming, but ready to soak up whatever you throw at it. It’s the culinary version of a great supporting actor who suddenly steals the scene. You steam it, batter it, fry it to golden perfection, and boom—you’ve turned the humble head of cauliflower into something that could go toe-to-toe with the best crispy shrimp.
A gluten-free recipe that will blow your mind? Don’t be skeptical, it’s true! This dish uses glutinous rice flour (don’t let the name fool you, it’s wheat-free) to create a light, crispy batter that sticks to those cauliflower florets like a stage 5 clinger. The result? A crunch so satisfying it practically echoes in your head. Forget soggy, flavorless substitutes—this is the real deal.
Honey Walnut sShrimp has always been one of those dishes—part Cantonese classic, part indulgent comfort food—that keeps you coming back for more. Sweet, creamy, crispy—it checks all the boxes. But what happens when you swap shrimp for cauliflower? Magic, that’s what.
Let’s face it—life’s too short for bland vegetables. With a total time of 45 minutes, this crispy cauliflower recipe is quick enough for a weeknight but fancy enough to serve when you’re trying to impress. You’ll pile it high, drizzle on the sauce, and watch as people abandon their manners and dive in. No judgment here.
Here’s the beauty of this dish: it’s whatever you need it to be. Need a knockout appetizer? Serve it in small bowls with a handful of greens. Looking for a dinner that doesn’t feel like a sad salad? Pile it over steamed rice or quinoa. Want to go full glutton? Drizzle on some extra honey sauce and grab a fork.
Listen, this isn’t just another cauliflower recipe. This is what happens when you take a classic—in this case, Honey Walnut Shrimp—and give it a bold, CA GROWN twist. The golden-brown crunch of cauliflower, the creamy honey sauce, the sweet snap of candied California walnuts—it’s got everything. And the fact that it’s gluten-free? Just the cherry on top.
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To help consumers recognize California's role in food production and to connect them with the farmers, ranchers, and farmworkers that grow over 400 specialty crops in the Golden State. And since California produces over 50% of the nation's produce, we have lots of stories to tell.