Baked Cauliflower With White Sauce

🧂 Ingredients

• 2 tablespoons olive oil
• 1 head cauliflower

  broken into florets (you can use the leaves too)
• 1/2 tsp salt
• ⅔ cup cashews

  raw and unsalted, soaked in water for 4–6 hours
• 3 tablespoons olive oil

  extra-virgin
• 2 tablespoons nutritional yeast

  see notes above
• ½ teaspoon sea salt
• ½ clove garlic

  large, chopped
• 1½ tablespoons lemon juice
• ⅓ cup water
• ⅓ cup almond flakes

  or silvered almonds
• 3 small anchovies

  finely diced
• 1 clove garlic

  finely diced
• 1 teaspoon olive oil
• 1 tablespoon lemon juice

Instructions

• 1 Preheat the oven to 200° C / 400° F (conventional).
• 2 Cut the cauliflower, drizzle with olive oil and season with salt. Toss through
  rubbing the oil into the cauliflower along the way. Add the cauliflower, season
  with a few pinches of sea salt and toss through. Scatter on a flat, lined baking
  sheet and bake (roast) for 30 minutes, turning halfway through, then remove from
  the oven and set aside. If roasting cauliflower leaves, add those to the oven
  halfway through as they don't need as much time to roast.
• 3 While the cauliflower is roasting, strain and rinse the cashews and place in a
  blender or a food processor along with the remaining sauce ingredients. Process
  the mixture into a smooth, thick puree, scraping the sides along the way, for 2
  minutes. Smear the puree over a large platter.
• 4 Heat a small frying pan over medium–high heat, then add the almonds and cook,
  stirring, for 1 minute. Add the anchovies and garlic and stir through until well
  incorporated, then add the butter or ghee and lemon juice, stir through and cook
  for a further 30 seconds.
• 5 Scatter the baked cauliflower florets over the puree on the platter and sprinkle
  with the toasted almonds, anchovies and garlic.

Nutrition Info