Roasted vegetables and cashew cheese: sure to please!

The photos don’t do it justice. This dish is delicious. I was inspired to roast cauliflower a few months ago after reading a blog post by vegan chef Robin Robertson.  Her recipe looked delicious, but I didn’t have the ingredients to make the picatta sauce. So I cobbled a couple of recipes together to make something resembling her dish. And I’ve made it five times since. Roasted cauliflower is so easy. You drizzle bit of olive oil over your chopped cauliflower then roast it on 400 degrees for 40 or so minutes. It becomes slightly caramelized and the flavor is just unbeatable. Tonight I added broccoli and it was an excellent accompaniment.

As the cauliflower is roasting, I make a half batch of cashew cheese using the Real Food Daily recipe. I omit the agar agar to get a thinner “cheese” and use just a tablespoon of oil. If you’re a by-the-books sort of cook, I’m sure following the recipe to a T makes a mighty fine cheese. After the cheese is done I boil some pasta. Once the vegetables have roasted, I toss them with cashew cheese and serve over pasta. It’s one of my new favorite meals.

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