Cauliflower is the big thing right now, and we’ve got a great recipe for you. This is a bit spicy, but has plenty of creaminess to mellow out the spice a bit. This recipe is great for lunch or dinner and tastes great. This is a recipe I adapted from Paleogrubs.com, which you can check out by clicking here.
Serves 3 people.
Equipment Needed
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Onion
- 1 Head of Cauliflower
- 3 Teaspoons Osem Consomme
- 3 Cups Water
- 1 Habenero or 3 Jalapenos
- 1/2 Teaspoon Tumeric
- 1 1/2 Teaspoon Cumin
- 1 Cup Almond Milk
- 1/4 Cup Roasted or Unsalted Cashews
- 1 Habenero or 3 Jalapenos
- Salt and Pepper, as desired.
Instructions
- Preheat oven to 375 degrees.
- Chop up onion, cauliflower, and habenero/jalapenos.
- Place aluminum foil on baking sheet.
- Place chopped onions, cauliflower, and peppers on baking sheet, evenly distributing contents and on one layer.
- Drizzle baking sheet with avocado oil and salt and pepper to taste.
- Place baking sheet in oven until golden brown. This might 15-20 minutes. Stir no more than one time.
- Place pot on top of stove and place contents of baking sheet in large pot.
- Add comsomme, tumeric, cumin and water to pot on medium heat.
- Bring water to boil for 5 minutes.
- Remove contents from heat after 5 minutes.
- Put contents and cashews in blender and puree.
- Garnish with extra cashews if desired and serve.
Notes
- This recipe is both vegan and kosher as is. No modifications should be necessary.
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