Yield: 4 to 6 servings

Cauliflower: 

1 medium cauliflower

1 cup prepared vegetable broth

Cashew Cream:

½ cup raw, unsalted cashews, soaked overnight, or for 15 minutes in hot water (see Note)

1 clove garlic, minced

1 tsp onion powder

½ tsp dried rosemary (or 1 tsp if fresh)

½ tsp dried thyme (or 1 tsp if fresh

¼ cup olive oil 

½ cup prepared vegetable broth 

½ cup chopped thyme, parsley, or herbs of choice for garnish

Preheat the oven to 350ºF.

Pour 1 cup of vegetable broth on the bottom of a baking dish.

Trim the cauliflower by removing the outer leaves. Wash the cauliflower. Cut the bottom, but leave the stem intact so it stands upright.

Place the cauliflower in the prepared baking dish on top of the broth. Roast uncovered for 30 minutes. 

Meanwhile, place the cashews, garlic, onion powder, herbs, oil and broth in a blender to make a paste.

After the cauliflower is roasted, keep it in the baking pan and use a spatula or a butter knife to "frost" it with ¾ of the cashew cream, like you would a cake.

 

Return the cauliflower to the oven and bake it until it is golden brown, about 30 minutes.

Remove the cauliflower from the oven. 

Drizzle the remaining cashew cream over the cauliflower and garnish with the ½ cup of fresh herbs.     

Note: It is not necessary to soak cashews if using a high-speed blender. 

Serving Suggestions: Serve with all the holiday classics: sweet potatoes with marshmallows, mashed potatoes, wild rice, roasted vegetables and cranberry sauce. Can be served with sautéed mushrooms, gravy and cranberry relish. 

Recipe and photo courtesy of Bart Potenza and Joy Pierson.

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