INGREDIENTS
1 small head cauliflower, cut into florets
1 small yellow onion, sliced
3 garlic cloves, unpeeled
Extra-virgin olive oil, for drizzling
½ cup (125 mL) raw unsalted cashews, soaked 3 to 4 hours, preferably overnight
3 tablespoons (45 mL) white miso paste
3 cups (750 mL) water
½ teaspoon (2 mL) cumin
½ teaspoon (2 mL) coriander
Pinch of cayenne pepper
3 roasted red bell peppers, fresh or from a jar
Sea salt and freshly ground black pepper
1 teaspoon (5 mL) sherry vinegar or white wine vinegar (optional)
DIRECTIONS
Preheat the oven to 400°F (200°C).
Line two baking sheets with parchment paper. Fill one sheet with the cauliflower florets and the other with the sliced onion and garlic cloves. Drizzle both sheets with olive oil, season with salt and pepper, and toss to combine. Roast 20 to 30 minutes, until golden brown. Check at 20 minutes, as the onion might roast faster than the cauliflower. Reserve 1 cup (250 mL) of the roasted florets for garnish.
Drain and rinse the cashews and place them in a high-speed blender. Peel the roasted garlic cloves and add them to the blender with the cauliflower, onion, miso paste, fresh water, cumin, coriander, cayenne pepper, and roasted red bell peppers. Blend until creamy. Season with salt and pepper to taste. For extra brightness, add a splash of sherry vinegar or white wine vinegar.
Garnish with a drizzle of olive oil and the reserved roasted cauliflower.
SERVES: 4
VEGAN
GLUTEN-FREE