This delicious cauliflower recipe is vegetarian, gluten-free and dairy-free yet its creamy flavour would leave you guessing otherwise! This is a lovely dish to impress friends or family with, yet is also very easy to make and only has a handful of ingredients. It is perfect as a side dish or serves as a main alongside fresh salad.
- 300gr Medium sized cauliflower
- 200gr Cashews
- 300ml Water
- 30ml White wine vinegar
- Salt to taste
- 30gr Toasted cashew
For the sauce: Soak the cashews in water for at least 2 hours. Blend with vitamix until smooth. Season with white wine vinegar and salt.
For the cauliflower: Blanch the whole cauliflower in salt water for 3 minutes. Transfer to an oven tray, sprinkle with salt, cumin powder and drizzle with olive oil. Roast at 190C for 15 minutes or until caramelized.
Transfer to a serving plate, reheat the cashew sauce until warm, and then drizzle over roasted cauliflower. Top with toasted cashews and garnish with mint.
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