Flash Fried Cauliflower with Cashew Cream Sauce
by Anthony N.
Gluten Free
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
***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
    ***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):
Calories 212 Fat 15.9 grams [Saturated Fat 2.4 g, Trans Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g] Protein 7.2 grams Sodium 216 mg Carbohydrates 12 grams Fiber 3.3 grams