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.
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!
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
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
Read Moremains
VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Read Moresnacks
VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
Read More