Cashew Coconut Roasted Cauliflower Recipe
This might be the easiest, creamiest, most luxurious recipe you will cook all year because this plant-based sauce can be made in 3 minutes or less.
Not including prep time but still, only ten ingredients - simple assembling, then all you have to do is blend.
Tips For The Day:
The more aromatics, the better! Use four extra garlic cloves and marry those herbs! I didn’t show it in my TikTok video but I had some basil that was on its last stem, so I combined the chopped basil and parsley - these small additives will enhance the flavor of your food! Also, a satisfying way to clear out the refrigerator.
The more turmeric you use, the more color.
The more nutritional yeast you use, the “cheesier.”
She might have dropped a vegetable seasoning cube in the boiling water for the cauliflower. You should do the same.
Save the water from soaking the cashews.
When she gives you an “optional” ingredient, use it if you’re open to it.
I dare you to throw parsley stems in the blender!
wishing I had shallots on hand - I would’ve tossed a 1/4 in the blender.
INGRIENT CHECKLIST:
After you prep all the ingredients, it’ll be smooth sailing from here.
I promise.
OPITNIAL:
Your tastebuds will receive a bonus if you take them.
When I say #eatwithcolor - this is what I’m talking about.
Tumeric powder has a mild flavor but the color is roaring and has countless health benefits.
Don’t skip this tip.
It makes a big difference.
She was SHOOK!
You see the surprise on my face on my TikTok.
The moment where she was extremely proud.
iykyk.
SENSATIONAL:
This roast makes a great side dish or main entree with some beans and rice, protein, or whatever you’d like.
Ingredients:
1 large head of cauliflower
1 tsp turmeric powder (optional: 1 tsp of black pepper to activate turmeric powder)
2-3 tbsp avocado oil
1 tsp flaky salt
For The Cashew Coconut Sauce:
2 cups soaked cashews
1/2 can of coconut cream
1/2 squeezed lemon
freshly chopped parsley
1 tsp flaky salt
optional: 1-2 tsp cumin powder
optional: 1/4 cup nutritional yeast
Directions:
Boil water in a medium to large pot.
Preheat oven to 450 degrees.
Soak cashews in hot water for at least 15 minutes. Then, strain the cashews, save about 1/2 cup of the water, and set aside.
When the water is ready, boil the cauliflower head for 4 minutes.
Mix avocado oil and turmeric powder, and set aside.
While the cauliflower is steaming - add all cashew coconut sauce ingredients in a blender or food processor. Don’t forget the cashew water you set aside earlier.
Blend well, taste, and salt if desired - set aside.
Using a large slotted serving spoon, gently lift cauliflower from water onto a prepared baking sheet or dish with parchment paper, stem side down. (Lightly salt the cauliflower head evenly and from above, like salt bae)
Let the cauliflower cool for at least 20 minutes or up to 2 hours.
When ready, evenly distribute the avocado oil mixture with a basting pastry brush or your hands!
Place cauliflower in the oven and set a timer for 35-40 minutes.
When the cauliflower is almost done, warm up the cashew coconut sauce in a sauce on the stove on low heat, and stir regularly for 2-3 minutes.
Remove the cauliflower from the oven once the timer goes off. (Leave the cauliflower in the oven, switch to broil, medium heat for extra charred.)
Lastly, garnish cauliflower roast with sauce, herbs, and finishing salt. (Optional: drizzle with avocado oil for additional moisture.
Serve and indulge.
