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Roasted Cauliflower with Creamy Cashew Dressing

Nutritional yeast is a healthy alternative to Parmesan cheese , as it holds a nutty flavour that lends itself well to everything from pasta to popcorn. Here it works to coat cauliflower, which is then roasted and transformed into a delicious dish.

Method

Pre heat the oven to 180 degrees.

Mix the marinade ingredients.

Cut up the cauliflower into florets, place on a lined baking tray and toss with the marinade.

Roast for 35b minutes.

While this cooks cover the cashews for the dressing in boiling water and leave for 20 minutes to soak, drain and refresh with cold water.

Blend in a high powered small blender with 100 ml water, a good pinch of sea salt and the lemon juice until smooth.

Then add some cracked black pepper and if it needs it, a little more water to thin the consistency to your liking.

Once the cauliflower is cooked then remove from the oven and leave it to cool until just warm.

Cover the base of a shallow serving bowl with the spinach, add the roasted cauliflower and top with the fresh parsley, cranberries and drizzle the dressing all over.

Add the toasted cashews.

Enjoy!

Ingredients

1 Head of Cauliflower


Marinade -


2tbsp Nutrional yeast


1tbsp Smoked Paprika


3tbsp Olive Oil


2tsp Maldon salt


Dressing -


125g Cashew Nuts


100ml cold water


Pinch Maldon salt & Black Pepper


1tbsp Lemon Juice



20g Cashew Nuts (toasted)


Flat Leaf Parsley


Dried Cranberries


150g Fresh leaf spinach


Serves: Serves 2


Dietaries: Vegan

Method

Pre heat the oven to 180 degrees.

Mix the marinade ingredients.

Cut up the cauliflower into florets, place on a lined baking tray and toss with the marinade.

Roast for 35b minutes.

While this cooks cover the cashews for the dressing in boiling water and leave for 20 minutes to soak, drain and refresh with cold water.

Blend in a high powered small blender with 100 ml water, a good pinch of sea salt and the lemon juice until smooth.

Then add some cracked black pepper and if it needs it, a little more water to thin the consistency to your liking.

Once the cauliflower is cooked then remove from the oven and leave it to cool until just warm.

Cover the base of a shallow serving bowl with the spinach, add the roasted cauliflower and top with the fresh parsley, cranberries and drizzle the dressing all over.

Add the toasted cashews.

Enjoy!

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