This roasted cauliflower recipe is inspired by a dish from one of my favourite Sydney restaurants Ester. The cauliflower (including the leaves) is roasted until golden brown and served with dairy-free, creamy cashew sauce and toasted garlic almonds. It’s delicious and a little bit of fancy.
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Recipes Notes
This recipe is easy but it does require prior preparation of nuts so make sure to start it a few hours ahead. You can also pre-soak the cashews in the morning. Prepare the cashew puree and the crumbs while the cauliflower pieces are roasting to get this meal on the table quickly.
Nutritional yeast is a form of deactivated yeast that has a lovely, nutty, cheese-like flavour and comes in the form of light yellow flakes. You can get it from most stores these days and it can be used to sprinkle over zucchini pasta or your favourite salads, and when making a paleo or vegan-friendly cheese.
This dish is paleo, gluten-free and Whole30 friendly. Omit anchovies for a vegetarian and vegan version or if you dislike anchovies, although the flavour is not very noticeable in this dish.
This roasted cauliflower would go well with any type of meat but I’d recommend it with white meat like chicken, turkey, pork, duck or with white fish or prawns. I hope you love it!
