Seasonal, cultured, vegcentric cooking by Joey O'Hare
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Recipes

Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Cauliflower Veegs

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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.

Ingredients:

1 large cauliflower

4 tbsp extra virgin olive oil

1 teaspoon sea salt

For the sauce:

200ml oat or nut milk, unsweetened

100g cashews

4 tbsp/16g nutritional yeast

2 cloves garlic

1 lemon, juice only

1 teaspoon flakey sea salt

parsley, to serve

 

Method:

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.