This dish is a quick and easy way of cooking cauliflower in a creamy sauce. I used almonds, you may substitute with cashews or silken tofu for an even creamier sauce.

Creamy Sauce

1½ cup cashews or almonds

2 cups water

¼ cup nutritional yeast flakes
1 Tbsp onion powder
1 tsp garlic powder
1/4 cup red bell peppers

1 Tbs tahini

2 tsp sea salt or to taste

1 Tb lemon juice

2 Tbs olive oil (opt)

2 medium-sized cauliflower

¼ tsp ground paprika for garnishing

Here's the raw cauliflower:


The raw cauliflower, broken into florets:


Cauliflower in sauce:

Preheat oven 350 degrees. Cut cauliflower into florets and place in a single layer in the bottom of a greased casserole pan. Blend the remaining ingredients in blender until smooth, (Please use a high speed blender such as blentec for a creamier texture) then pour over cauliflower and sprinkle with paprika to garnish.

Cover casserole pan with foil and bake at 350 degrees for 1 hour, removing cover for the last 15 minutes.

Note: If you do not have a powerful blender the sauce will be gritty and the results will not be as nice. Therefore use cashew  and/or macadamia nut instead of almonds if you have a regular blender.




Also try:
Vegetarian Split Pea Soup
Vegetarian Curried Bitter Melon With Potatoes
Jamaican Style Callaloo and Okra