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.
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.
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