Recipe: Smoked Garlic Cashew + Spiced Cauliflower

Makes 4 / 6 as a side

Ingredients:

1 cauliflower

garam Masala

salt + pepper

rapeseed / olive oil

250g cashews (soaked)

3 bulbs smoked garlic

1 lemon

Chop up the cauliflower into florets, cover with garam masala and oil and roast until it chars nicely round the edge. Keep the cauli leaves, cover with oil, salt + pepper and roast until the edges go crispy! They wont take as long as the florets so keep an eye out.

Meanwhile make the cashew cream. Have your cashews soaked for atleast 2 hours, then divide roughly in half. I use my ninja bullet to mix (hence doing halves) but if you use a big blender you can do this all in one. Mix half the cashews with juice of 1/2 lemon, 1/4tsp salt + 1/4tsp pepper, 1.5 smoked garlic bulbs (unless big then use 1). NB. If you’re using regular garlic, it will be a lot more flavourful so I’d go for one and see how it is before adding more. Whizz up with 100ml of cold water until super smooth and taste.

Serve your cauliflower ontop of the cashew cream and sprinkle with toasted almonds.

This recipe makes a lot of cashew cream so most likely you’ll have extra for dipping various food items (pizza crust is good…!) or serving as a substitute for cheese on pasta. Get creative :)