We don’t mean to sound cheesy but we bet this recipe will make you smile. Our creamy Cashew Butter is a perfect way to add that creamy richness and extra nutrients to Roasted Cauliflower With Tomato & Cashew Sauce. It’s one of our vegan favorites.
1 Roughly Chopped Cauliflower
2 Tbsp Of The Butternut Co. Cashew Butter
3 Tbsp Oil
2 Tsp Of Nigella Seeds
2 Tsp Of Garam Masala
2 Cloves Of Chopped Garlic
2 cm Smashed Piece Of Ginger
50 ml Yogurt
Salt & Pepper To Taste
1. Preheat the oven to 200C. On a roasting tray toss chopped cauliflower with nigella seeds, 1 tbsp oil, and garam masala, and cook for 35-40 mins or until char.
2. Heat a small pan with 2 tbsp oil. Add chopped garlic, smashed piece of ginger, passata, and garam masala, and leave to simmer for 10-15 mins.
3. In the pan, stir in The Butternut Co. Cashew Butter and yogurt, then season to taste.
4. On a plate, serve the roasted cauliflower and pour the sauce over it. Garnish with the coriander and chopped black olives. Enjoy!