Description
Tender and crispy skillet-roasted cauliflower with a refreshing and creamy avocado cashew sauce.
Ingredients
- ½ heads Cauliflower, Cut Into Florets
- 1 Tablespoon Oil (I Recommend Avocado Or Grapeseed For High-heat Cooking)
- 1 pinch Sea Salt And Pepper
- 1 pinch Crushed Red Pepper Flakes, For Garnish (optional)
- FOR THE CREMA:
- ½ whole Avocado
- ⅔ cups Cashews, Soaked In Boiling Water For 1-2 Hours
- ½ cups Extra Virgin Olive Oil
- ⅓ cups Chopped Fresh Cilantro
- ¼ cups Nutritional Yeast
- 2 cloves Garlic, Minced
- 2 Tablespoons Almond Milk
- 1 whole Lemon, Juiced
Preparation
Preheat oven to 425ºF and place cast-iron skillet on the middle rack in the oven.
Toss cauliflower florets in the oil with salt and pepper. Spread over the skillet in a single layer and bake for 20 minutes on the middle rack.
Meanwhile, prep the crema. Toss everything in a blender and blend on high until smooth. Transfer to a Mason jar or other airtight container and refrigerate until ready to use.
Stir the florets around in the skillet and bake for another 10–15 minutes on the top rack in the oven. If the florets aren’t browning by now, broil them on high for 2–3 minutes. Keep a close eye on them because they can burn quickly! Remove from oven and cool slightly.
Drizzle crema over the top of the cauliflower and sprinkle with crushed red pepper flakes. Serve immediately and enjoy!
