637
Cauliflower rig ‘n cheese
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the cashew cheese sauce
- 300 g raw cashews
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 stalks celery, trimmed, chopped
- 70 g nutritional yeast flakes
- 2 tsp wholegrain mustard
- 375 ml oat milk or cashew nut milk (see tip)
For the cauliflower
- 1 small cauliflower (1 kg), cut into small florets
- 2 tbsp olive oil
- 1 tsp garam masala
- 1 fresh small red chilli, seeded, chopped finely, optional
- 350 g rigatoni pasta
- 10 g fresh flat-leaf parsley (torn into pieces)
Instructions
The cashew cheese sauce
- Place the cashews in a medium bowl, cover with filtered water. Stand, covered, for 4 hours or overnight.
- Drain cashews, rinse under cold water; drain well.
- Heat the oil in a medium frying pan over medium heat; cook the onions and celery, stirring for 8 minutes or until soft.
- Add to a blender with the cashews and remaining ingredients, then blend until smooth. Season to taste.
The cauliflower
- Preheat your broiler / oven. Place cauliflower, oil, garam masala and chilli in a medium bowl; toss to combine. Season to taste.
- Spread the cauliflower on an oven tray; place under the broiler for 15 minutes or until soft and golden, stirring occasionally.
- Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
- Combine the cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an ovenproof dish and cover with the remaining sauce. Grill for 4 minutes or until golden. Serve topped with remaining parsley.
Tips
You can use macadamias, almonds or brazil nuts instead of cashews. Avoid using almond milk in this recipe as it can curdle on heating.
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