Recipe and Photos by Bethany Bierema (Foody First)
Cheesy, filling, & flavourful cauliflower paired with the most amazing creamy cashew-based Asian sauce. Limiting inflammatory ingredients like dairy and sugar and replacing them with ghee, cashews, and dates makes this spring-time recipe that much better! The ghee makes the cauliflower have a rich, cheesy taste and keeps your hunger at bay with healthy fats!
Serves 2-4 as a meal, 4-6 as an appetizer // Grain-Free, Paleo, Whole30, Sugar-Free, Vegetarian, Gluten Free, Dairy Free
- 1 medium sized cauliflower, core removed, and the florets chopped into bite sized pieces
- 1/2 cup almond flour
- 2/3 cup almond milk, or other milk
- 2 Tbs Lee's Plain Jane Ghee, melted
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp baking powder
- 1/2 cup (80g) soaked raw cashews (soak 1/2 cup in water in the fridge, overnight. In the morning rinse well and then measure. Can store covered in fridge until ready to use that evening)
- 1 medjool date, pitted
- 2 1/2 Tbs coconut aminos (or soy sauce if not soy/gluten free)
- 2 Tbs water
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- Pinch red pepper flakes
- 1 Boston lettuce, or any lettuce would do!
- 1 small beet, peeled and slivered
- 1-2 carrots, peeled and slivered
- Sesame seeds (optional)
- Green onions (optional)
- Preheat oven to 400F
- In a medium sized bowl, mix together almond flour, almond milk, melted ghee, salt, pepper, and garlic powder. Finally, mix in baking powder.
- Dip each piece of cauliflower into mixture and let excess drip off and place on baking tray.
- Bake on lower rack for 20-25min
- While cauliflower is baking, place the soaked cashews, medjool date, coconut aminos (or soy sauce), water, rice vinegar, sesame oil, and red pepper flakes into a magic bullet, blender, or food processor and blend until smooth, scraping down the sides as needed. Scoop into a small bowl.
- Remove cauliflower from oven and let cool slightly before serving.
- To serve, place some beet and carrot slivers onto lettuce leaf and top with a few cauliflower pieces. Drizzle with sauce, top with green onions and sesame seeds (optional) & ENJOY!
* Best eaten fresh, however cauliflower will keep in fridge for up to 3 days and then reheated to 350F. Sauce will keep in the fridge for up to 1 week.