Name: Tahini-Cashew Baked Cauliflower with Asparagus
Prep time: 4 min
Cook time: 20 min
Total time: 24 min
Yield: 1
Ingredients: 200 grams Cauliflower; 100 grams Asparagus; 1/2 gram Salt And Pepper To Season; 15 grams Sauerkraut; 30 grams Raw Cashews; 1.5 teaspoon Tahini; 1 dash Salt And Pepper To Season; 1/5 teaspoon Garlic - Minced; 1/4 teaspoon Ground Cumin; 1/2 Large Lemon - Juiced

Tahini-Cashew Baked Cauliflower with Asparagus

Elevate your dinner with this Tahini-Cashew Baked Cauliflower paired with delectable roasted asparagus. The combination of tahini and blended cashews creates a creamy, nutty basting sauce that coats the cauliflower, infusing it with rich hearty flavours. Cauliflower is an excellent source of vitamins and fibre, while asparagus provides an abundance of nutrients. This low-calorie, low carb dish, offers a satisfying and healthful meal, showcasing the delicious synergy of plant-based ingredients. Enjoy the goodness of wholesome veggies and the delightful taste of the tahini-cashew blend in every bite!

Courses: Dinner, Lunch

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Prep Time 4 mins Cook Time 20 mins Total Time 24 mins Difficulty: Beginner Servings: 1 Calories: 405

Instructions

Preheat the oven to 400°F (200°C).
Steam cauliflower florets for around 5-8 minutes until softened but not mushy.
Soak cashews in boiling water for around 15-30 minutes until soft. Drain water and set aside.
In a blender, combine tahini, soaked cashews, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blitz until you get a smooth, creamy consistency. Add water if the mix is too thick. Should be around the consistency of pouring cream.
Toss cauliflower florets in half of the tahini-cashew mixture until well coated.
Place the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cauliflower is tender and golden.
Add the asparagus to the baking sheet with the cauliflower for the last 10 minutes of baking or until the asparagus is crisp-tender. Season with salt and pepper and remove.
Once everything is roasted to perfection, remove from the oven and garnish with fresh parsley and one or two tablespoons of Sauerkraut or any other fermented vegetables.

Tahini-Cashew Baked Cauliflower with Asparagus

Tahini-Cashew Baked Cauliflower with Asparagus

Ingredients

For the Veg

For the coating

Instructions

Preheat the oven to 400°F (200°C).

Steam cauliflower florets for around 5-8 minutes until softened but not mushy.

Soak cashews in boiling water for around 15-30 minutes until soft. Drain water and set aside.

In a blender, combine tahini, soaked cashews, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blitz until you get a smooth, creamy consistency. Add water if the mix is too thick. Should be around the consistency of pouring cream.

Toss cauliflower florets in half of the tahini-cashew mixture until well coated.

Place the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cauliflower is tender and golden.

Add the asparagus to the baking sheet with the cauliflower for the last 10 minutes of baking or until the asparagus is crisp-tender. Season with salt and pepper and remove.

Once everything is roasted to perfection, remove from the oven and garnish with fresh parsley and one or two tablespoons of Sauerkraut or any other fermented vegetables.

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