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)
Meanwhile, place the cashews, garlic, onion powder, herbs, oil and broth in a blender to make a paste.
1 clove garlic, minced 1 tsp onion powder
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.
½ tsp dried rosemary (or 1 tsp if fresh) ½ tsp dried thyme (or 1 tsp if fresh) ¼ cup olive oil
Return the cauliflower to the oven and bake it until it is golden brown, about 30 minutes.
½ cup prepared vegetable broth ½ cup chopped thyme, parsley or herbs of choice for garnish
Remove the cauliflower from the oven. Drizzle the remaining cashew cream over the cauliflower and garnish with the ½ cup of fresh herbs.
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.
NOTE: It is not necessary to soak cashews if using a highspeed 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.
ORGANIC SPARKLING LEMONADE
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photo courtesy of Bart Potenza and Joy Pierson
ROASTED WHOLE CAULIFLOWER WITH CASHEW CREAM
YIELD: 2 SERVINGS 2 whole lemons ½ cup coconut sugar 3 Tbsp Let’s Do Organic Sweetened Condensed Coconut Milk 2 cups water 2 cups ice, plus more if desired Wash and dry the lemons. Cut off the ends, then quarter the lemons. Place all ingredients, except ice, in a blender and
pulse 7 to 11 times until pulverized. Divide the ice into 2 glasses. Strain lemonade into the glasses over a fine mesh strainer. For a holiday variation and festive presentation, add fresh or frozen organic cranberries. Recipe courtesy of Bart Potenza and Joy Pierson. November 2023 29