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

500g Passata

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!

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