Rosemary Roasted Cauliflower with Pistachios, Cranberries, and Cashew Cream
Ingredients
- 5 cups cauliflower florets
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- ¾ tsp garlic granules
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 handfuls salted pistachios
- 2 handfuls dried cranberries
- 1 handful freshly chopped parsley for serving
Dressing
- 1½ tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp maple
- ⅛ tsp kosher salt
Cashew Cream
- ½ cup raw cashews
- ¾ cup almond milk
- 1 tbsp nutritional yeast
- ¼ tsp onion granules
- ¼ tsp kosher salt
- ⅛ tsp cayenne pepper
Instructions
Prep
- Place the cashews in a heat-safe bowl. Then pour boiling water into the bowl until the water line is about 1/2 inch above the cashews and set aside.
- Next, preheat the oven to 400 degrees, and then clean and dry the cauliflower, patting it down with a clean cloth to ensure it's nice and dry. Then break the cauliflower in to 2-bite sized florets and place on a cookie sheet.
- Finish prepping by roughly chopping the pistachios and parsley and set them aside separately.
Roast the Cauliflower
- Next season the cauliflower with olive oil, rosemary, oregano, garlic granules, salt, and pepper. Toss well to coat, and massage each floret so that it's evenly seasoned. Place the cookie sheet in the oven and bake for 25 minutes.
- Then remove the cauliflower from the oven and add the chopped pistachios to the tray. Toss to combine and bake for another 5 minutes.
Make the Dressing
- Place the olive oil, lemon juice, maple syrup, and salt in a bowl and whisk to combine.
- Then remove the cauliflower from the oven and add the dried cranberries. Pour the dressing on top and add half of the chopped parsley. Mix well.
Make The Cashew Cream
- Drain the water from the cashews and add them to a blender with the almond milk, nutritional yeast, onion granules, salt, and cayenne pepper. Blend for 30 seconds or until very smooth and creamy.
Serve
- Pour half of the cashew cream onto a pretty serving plate and pile the cauliflower on top. Drizzle with the remaining sauce and sprinkle with the rest of the chopped parsley. Enjoy!