Made this twice: first in a crockpot; it came out gummy but moist and tasty. Then I followed the instructions as shown—a bit confusing because it doesn’t specify using the cornstarch left over from coating the cauliflower to thicken the sauce, but I assume that was the intention—and it came out gummy and dry and was done ten iminutes early. I’d cut the ketchup in half, maybe add more water. Needs work.

I thought I’d followed the recipe accurately, but you could of almost cut the sauce with a knife it was so thick. I’ll make again but will make sure I thoroughly shake off any excess corn starch.

I enjoyed this recipe. I would reduce the garlic a little. I worried that the sauce would not thicken but it turned out fine. I think the corn starch on the cauliflower helped it thicken over time in the oven.

Interesting. Perhaps no need for the cornstarch, nicer to keep the sauce a bit wet rather than becoming too sticky. Add real chilis and lots of herbs (thai mint, cilantro, etc). I only used third cup of soysauce.

Loved it. Had to cook a bit longer to tenderness. Used Coconut aminos because soy hurts my tummy, Crisco to heavily line the pan, more than one cup of low sodium pieces and whole cashews, and a head and a half of cauliflower. It filled a glass 9x13 cake pan. And it was even delicious reheated in my toaster over. Next time I’ll add a bit more red pepper flakes to turn up the heat a bit and make extra of the sauce.

Added a little too much corn starch so this was rather dry. Not sure if I did something wrong but I didn’t find this as flavoursome as the author suggested. Will give it another go in the future however.