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!

Ingredients

• 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

Preparation

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
info@vitalityforlife.ca
www.vitalityforlife.ca
Twitter: @NaturoDoctor
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