Whole Roasted Cauliflower with Chickpea Kale Piccata

imageThis might be my new favorite dinner. A friend sent me the link to this cauliflower recipe on Pure Wow and I was immediately intrigued. Roasting the whole head? I just happened to have all ingredients in the fridge, ready to go– except for the yogurt. So instead, I made a quick cashew cream sauce in the blender that went like this:

  • 1 1/2 cups cashews (soaked in warm water for 20-30 minutes)
  • 1 1/2 cups of water
  • 1/2 lemon, juiced
  • 2 tsp nutritional yeast (optional, but tasty!)
  • a big pinch of sea salt

Drain the cashews and put all ingredients in the blender. Blend on high until you get a creamy consistency (about 2 minutes). Use in place of the yogurt, and you have a spicy cashew cream marinade that’s totally amazing. Save any extra sauce and use it to marinate some tofu overnight— boom, you have dinner ready to go for tomorrow too (see below for a bonus!)*

Next up, what to serve this cauli-deliciousness with? Chickpea Piccata, an old fave. The only thing I changed was that I happened to have a ton of kale on hand thanks to our Farmers Market so I used that instead of arugula. Also swapped white wine for red. Place the whole head of cauliflower in the center of a serving dish and make it extra pretty by surrounding it with the piccata. Voila!

Does anyone else have a seasonal recipe that they are totally into lately?

*Next day, we popped the sliced tofu on a lightly oiled baking sheet in the oven at 350 for 20 minutes, flipped, baked another 10 and broiled for 3 minutes. Made a sandwich with it on GF bread along with vegenaise, sauteed baby broccoli, garlic, red pepper flakes, and ramps. YUM! And yes, these are more items that I had on hand in the fridge… I just love having constant recipe inspiration!

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