Roasted Cauliflower with Turmeric Cashew Cream Recipe

Roasted Cauliflower with Turmeric Cashew Cream Recipe
AuthorAzeezah GoodwinCategoryDifficultyBeginner

Spice up cauliflower "steaks" with antioxidant-packed turmeric cashew cream for a flavorful, fall-themed dish.

A roasted cauliflower “steak” topped with a turmeric cashew cream sauce, sliced red peppers plated with steamed rainbow chard
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
Cashew Cream
 ⅔ cup raw, unsalted cashews
 1 tsp turmeric
 1 tbsp tahini
 1 minced clove of garlic
 1 tsp honey
 ½ tsp himalayan salt
 ⅓ tsp freshly ground black pepper
 1 tbsp extra virgin olive oil
 2 tbsp water
Roasted Cauliflower
 1 cauliflower
 1 tbsp olive oil
 ½ tsp himalayan salt
 ⅓ tsp black pepper
Sautéed Rainbow Chard
 1 bunch of rainbow chard, roughly chopped
 1 tbsp extra virgin olive oil
 salt to taste
1

Soak the cashews in water overnight or at least 5 hours before.

2

Preheat oven to 425 degrees.

3

Slice the cauliflower into "steaks" approximately 1 inch thick. Coat each side with olive oil and top with salt and pepper. Red pepper flakes optional for additional spice.

Place "steaks" on oven-safe roasting pan and cook on each side, flipping after approximately 10-15 minutes.

4

Rise the cashews and put them in a high-powered blender or food processor. Add turmeric and the rest of the ingredients for the cashew cream. Blend on high until all ingredients are thoroughly combined. Add water slowly and gradually if a thinner consistency is desired.

5

Heat EVOO in a pan at medium heat. Add chopped rainbow chard and sauté until soft. Salt to taste.

6

Slice Nardello pepper or another mild pepper for garnish to add a pop of fall color. Top steaks with cashew cream and slice peppers. Plate with sautéed chard and enjoy!

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Ingredients

Cashew Cream
 ⅔ cup raw, unsalted cashews
 1 tsp turmeric
 1 tbsp tahini
 1 minced clove of garlic
 1 tsp honey
 ½ tsp himalayan salt
 ⅓ tsp freshly ground black pepper
 1 tbsp extra virgin olive oil
 2 tbsp water
Roasted Cauliflower
 1 cauliflower
 1 tbsp olive oil
 ½ tsp himalayan salt
 ⅓ tsp black pepper
Sautéed Rainbow Chard
 1 bunch of rainbow chard, roughly chopped
 1 tbsp extra virgin olive oil
 salt to taste
Roasted Cauliflower with Turmeric Cashew Cream Recipe
IngredientsDirections

By Azeezah Goodwin

Azeezah Goodwin is the Editor & Founder of La Vie de Zee as well as the Founder of The Miami Events Newsletter & The NYC Events Newsletter. She travels frequently between Miami & NYC. Azeezah is a University of Southern California, University of Virginia School of Law and Sciences Po Paris alum. She enjoys Reformer Pilates, Padel, beach days, shopping and spending time with good friends and family.

Follow her on TikTok: @azeezahgoodwin
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