RECIPE CREATED BY: Elly
TIME REQUIRED: 20 mins
WHAT YOU’LL NEED:
1/2C Ceres Organics Cashews
2-4 Cloves of Garlic (the more the better I say)
1t Ceres Naturals Sea Salt
1t Black Pepper
2T Bragg Nutritional Yeast
Bunch of Italian Parsley (optional)
1 Head of Cauliflower
WHAT TO DO:
Peel and chop your potatoes, carrot, and onion. Peel garlic cloves but leave whole.
Add these and the cashews to a pot and just cover with cold water.
Bring these to a simmer for around 15 minutes until your potatoes are fork tender, don’t leave it too long or you’ll start losing flavour.
While these simmer, chop up your cauliflower and get it cooking.
Once everything is softened, reserve 1C of the vegetable water and add the drained veggies, cashews and garlic to a blender.
Add the 1C of reserved water, nutritional yeast, salt and pepper.
Now blend, blend, blend. She’ll take a few minutes, but it is all worth it I promise
Once done, mix your chopped parsley and serve over the cauliflower.
JAZZ IT UP:
If you are not a cauliflower fiend you can swap out the cauli for your fave pasta.
Swap the parsley for chives, rosemary or basil.
Add some chilli flakes if you like it hot.