I’m super proud of this dish and not just because the name is pure pun genius… it is PACKED with flavour and so comforting. I feel no hesitation in saying it’s a far superior dish to its diary-laden namesake counterpart. It can work very well as a side dish, but it’s robust enough to feature as the main element of a lighter meal too… try it served with a generous green salad and a punchy mustard vinaigrette.
You will need a high power blender (ideally with the small jug attachment) or a nutribullet.
This recipe serves 6 as a side or 3 to 4 as a main.
1 large cauliflower
4 tbsp extra virgin olive oil
1 teaspoon sea salt
For the sauce:
200ml oat or nut milk, unsweetened
4 tbsp/16g nutritional yeast
2 cloves garlic
1 lemon, juice only
1 teaspoon flakey sea salt
parsley, to serve
Soak the cashews in water for 6 hrs, or overnight.
Preheat the oven to 210.
Trim the base of the cauliflower and cut into 6 even wedges.
Place the cauli wedges into a roasting dish, ideally one that is suitable to bring to the table and serve from.
Rub the cauliflower with olive oil and sprinkle with 1 teaspoon of flakey sea salt.
Roast in the preheated oven for 12 mins.
Meanwhile make the sauce: drain the cashews, and combine these with all the remaining ingredients in the jug of your vitamix or nurtibullet.
Blend on the highest power for 1 min until the sauce is totally smooth and glossy.
Once the cauli is roasted but still al dente – and hopefully with a little charred in places for extra depth of flavour! – pour over the cashew sauce and return to the top of the oven for 3 mins. Any longer and the sauce will stiffen too much, we want it to ‘cake’ a little on the exterior, but remain runny in the middle of the dish.
Garnish with some chopped parsley if you wish and serve immediately.