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Recipes
Cashewnut & Cauliflower Bake
Wellbeing Workshops Worldwide
Cashew Nut and Cauliflower Bake.
Or ... how to get back into shape after Christmas...
What more could you ask for? A tasty dish that is quick to prepare and healthy. Just the dish when you are busy and fancy something nutritious to boost your energy. Serve it with a green salad. Perfect nutrition for fresh spring days. (well, we are almost there!)
If you are feeding a hungry family who miss chips, then surprise them with some sweet potato wedges cooked in olive oil.
One large cauliflower
50 grms cashew nuts (ground well)
50 grms sunflower seeds (ground well)
Large pinch nutmeg
100mls Soya milk
100 mls water
2 teaspoons bouillon powder
2 teaspoons cornflour
Black pepper to taste.
Warm the oven at 200c/gas mark 6.
Gently steam the cauliflower florets for 15 minutes
Make the sauce by mixing ground nuts and seeds, water, cornflour, pepper and bouillon in a pan. Stir well and bring to the boil. It may “lump” – don’t worry.
Continue to simmer gently and slowly add the milk. Stir to make a smooth and thickish sauce.
Place the cauliflower in an ovenproof dish and cover with the sauce.
Sprinkle with nutmeg and bake for 15 – 20 mins.
Yummie. Try and save some for your lunch box tomorrow!
Alwynne Cartmel
www.wellbeingworkshops.com
