Crispy Cauliflower Bites w/ Cashew Cream

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SERVES FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 25 MINUTES

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Ingredients

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FOR THE CASHEW CREAM

1 CUP PRE-SOAKED CASHEWS (SOAK THE NIGHT BEFORE)

1 TBSP TAHINI

4 GARLIC CLOVES

1 TBSP APPLE CIDER VINEGAR

2 LEMONS, JUICED

2 TSP NUTRITIONAL YEAST (OMIT IT YOU DON'T HAVE IT)

1 TBSP OLIVE OIL

SALT & PEPPER

WATER (FOR THINNING CONSISTENCY)

FOR THE CRISPY CAULIFLOWER

1 HEAD CAULIFLOWER, CUT INTO FLORETS

1/2 RED ONION, THINLY SLICED

2 GARLIC CLOVES MINCED

2 TSP TUMERIC

2 TSP CURRY POWDER

2 TSP CUMIN

SPLASH OLIVE OIL

SALT & PEPPER

WHATEVER SALAD OR OTHER INGREDIENTS YOU DESIRE TO SERVE

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Utensils

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SHARP KNIVES

BAKING TRAY

BLENDER OR FOOD PROCESSOR FOR CASHEW CREAM

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Method

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1. SOAK THE CASHEWS IN WATER THE NIGHT BEFORE OR FOR AT LEAST THREE HOURS

2. PREHEAT OVEN TO 180 DEGREES CELSIU

3. PLACE ALL CASHEW CREAM INGREDIENTS IN A BLENDER AND BLITZ UNTIL YOU HAVE A SMOOTH CONSISTENCY, YOU MAY NEED TO ADD A LITTLE WATER AND BLEND AGAIN SO IT IS SOMEWHAT RUNNY

4. CUT CAULIFLOWER HEAD INTO SMALLER FLORETS AND PLACE ON BAKING TRAY WITH ALL OTHER INGREDIENTS AND SPICES, MIXING TO COAT EVENLY

5. BAKE FOR 25-30 MINS

6. SERVE ON ITS OWN AS AN ENTREE WITH THE CASHEW CREAM, OR AS A SALAD BOWL WITH GEM LETTUCE, SPINACH, HERBS AND ANYTHING ELSE YOU DESIRE !

TIP** THE CASHEW CREAM WILL LAST IN THE FRIDGE FOR 3-5 DAYS AND ACTS AS A GREAT DRESSING TO A CAESAR SALAD OR THROUGH CREAMY PASTAS

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