Rogenes Cauliflower Cashew Salad Recipes

ROGENE'S CAULIFLOWER CASHEW SALAD

Steps:

• Combine lettuce, cauliflower, cheese, croutons and cashews.
• Set aside while preparing dressing.
• To make dressing: Stir together the mayonnaise, sugar and Parmesan cheese. The dressing and salad can be made ahead of time and combined just before serving.
• Tips: try adding 1/2 cup chopped green onions. Adjust the sugar to your taste. A lower calorie option would be to use plain yogurt instead of mayonnaise or salad dressing.

ROASTED CAULIFLOWER WITH TOMATO & CASHEW SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
• Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter and cream, then season to taste.
• Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

Steps:

• Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

CASHEW CAULIFLOWER AND LEEK GRATIN

Steps:

• Preheat oven to 425°. Place cauliflower florets and leek slices in a parchment-lined 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with paprika, salt and pepper; toss to mix. Roast 20 minutes, stirring halfway through., Meanwhile, process cashew milk, white wine, cashew butter and garlic in a blender until smooth. Pour into a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer until thickened, 2-3 minutes., Transfer roasted cauliflower and leeks to a greased 11x7-in. baking dish; stir in cashew sauce. Return to oven; bake until heated through, 5-7 minutes. Sprinkle with cashews and chives.