Whole Roasted Cauliflower with Cashew Cheese

I made this in my Vegetarian Cookery class at George Brown College. The recipe is from Chef Sara Harrel who teaches the course. I am going to include it in my upcoming blog on the DASH diet (Dietary Approaches to Stop Hypertension). It is a low-sodium, low-fat diet.

The approach is to make a spice mixture and a cashew cheese. Roast the cauliflower for about 15 minutes then cover with the spice mixture. Roast for another 5-10 minutes then cover with the cashew cheese. Roast until tender. I then drizzled it with Pomegranate molasses.

cauli1

I used Ancho Chili Pepper to give it an extra kick

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Coat the partial roasted cauliflower with the spice mixture

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After blending the ingredients for the cheese, simmer until thickened. Don’t leave it unattended – stir continuously then remove from the heat.

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When done, you can slice it like a roast for serving.

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