Yesterday I made an orange sauce in anticipation of the cauliflower I was planning to roast today.
Ginger paste, garlic paste and orange zest (preserved in turbinado sugar) were first into the pot with toasted sesame oil. This would have been the ideal time to add star anise and whole allspice. Those spices were added later as an afterthought.
After a minute or two I added frozen orange juice concentrate.
Honey*, white balsamic vinegar, a splash of water and a couple splashes of my homemade “mushroom ketchup” were then added.
*Agave nectar could have been used to keep it vegan.
To the simmering sauce I stirred in a slurry of cornstarch and water.
At this point I realized I would have liked to have added whole allspice and star anise at the very beginning. While the sauce was still hot on the stove I threw in a star anise and powdered allspice (I didn’t have the whole berries). The finished orange sauce was kept in a jar in the refrigerator until time to use it.
Cauliflower and carrots were tossed with olive oil, kosher salt and pepper.
The vegetables were spread on a tray and put into a 425ºF oven to roast.
When the vegetables were beginning to get soft I transferred them back into the bowl along with whole raw cashew nuts and tossed them with the orange sauce until well coated.
The cauliflower, carrots and cashews were again spread on the baking tray and returned into the oven until done.