Here’s one perfect flavor pairing you may have never heard of: cauliflower and cashew! This dish delivers the crunch of flash-fried cauliflower with the cheese-like flavor of a cashew cream sauce. It’s full of flavor and texture, and is a great way to switch up your usual side dishes! It boasts only 211 calories and 3.3g of fiber per serving. Plus, cauliflower is packed with great-for-you nutrients!
“What a great way to use cashews! This sauce is creamy and cheesy, and I want to put it on everything!” – Fred P.
Time:
45
Serves: 6
Serving size: 1/2 cup
Ingredients:
***For Cauliflower:
1 head cauliflower, washed and cut into florets (must be dry before using)
Grapeseed oil, to fry ***For Cashew Cream Sauce:
1 cup cashews, soaked overnight
½ lemon, juice
1 jalapeño, finely chopped
4 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
1 teaspoon salt
Ground black pepper, to taste
½ cup water
Instructions:
-
***For Cauliflower:
- Line a plate with paper towels and set aside.
- Place large pan (walled) under high heat. Add oil and wait until oil reaches a 500° Fahrenheit temperature.
- Once oil has reached desired temperature, carefully place a few florets in the pan. Allow cauliflower to cook for about 40 seconds, or until browned.
- Repeat until all cauliflower is cooked.
- Toss with half of the Cashew Cream Sauce and serve. Add more sauce per your taste. ***For Cashew Cream Sauce
- Place all ingredients in a high-speed blender and blend until smooth. Adjust lemon and sea salt as needed.
- Place sauce in small saucepan over medium heat. Whisk to help thin and adjust water as needed (more water will make it more runny).
- Keep in a tight lid container in refrigerator; lasts up to 2 weeks
Nutrition facts (per serving):