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Roasted Cauliflower with Turmeric Cashew Cream Recipe

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

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

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!