Wednesday, January 23, 2013

Cauliflower Bake Using 'Cashew Cheese'

Cauliflower subs in for pasta in this satisfyingly filling main. This delicious healthy paelo alternative to traditional cream sauce is perfect for dairy-free, gluten-free diets. This is such a comfort meal that the whole family will love, and it really tastes 'cheesy'. If you've never tried making a cashew 'cheese' sauce, this recipe is a must!


  • 2/3 cup  (150 mL)  raw cashews
  • 1 cup  (150 mL)  Broth OR water
  • 2 tbsp  (30 mL)  Dijon mustard
  • 1/2 tsp  (2 mL)  smoked paprika
  • 1/2 tsp  (2 mL)  pepper 
  • 1/2 tsp salt
  • 1 clove  garlic
  • 3 cup  (750 mL)  chopped cauliflower florets, blanched
  • 1/2 cup  (125 mL)  chopped parsley, plus 2 tbsp (30 mL), loosely packed


1. Soak cashews in broth for 1 hour. In blender, combine with mustard,  paprika, salt & pepper and garlic and blend to a fine creamy consistency. Scrape mixture into large bowl.
2. In large pot of boiling water, lightly blanch cauliflower for 3-4 minute; drain and toss with sauce and 1/2 cup/125 mL of the parsley.
3. Scrape into a 9-inch/23 cm ovenproof skillet or square baking dish. Bake in 375°F/190°C oven for 30 minutes or until bubbling. Garnish with remaining parsley

You can always add a little sauteed sausage, chicken or bacon and serve it as a meal, or keep as is and serve as a side dish! Enjoy.

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
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1 comment:

attu gautam said...

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