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.

I used Ancho Chili Pepper to give it an extra kick

Coat the partial roasted cauliflower with the spice mixture

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

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