This cauliflower bake is warming, satisfying and so easy to make! This recipe serves 2 and is vegan friendly. Enjoy!
1 medium cauliflower, chopped into florets
2 large sweet potatoes, shredded through the magimix
Salt and pepper to taste
Chopped coriander to garnish
200g of cashew nuts (ideally soaked for at least two hours)
2 tablespoon of coconut oil
4 tablespoons of vegan hot sauce
3 -4 cloves of garlic, chopped
1 teaspoon of paprika
Juice of 1 lemon
1 tablespoon of apple cider vinegar
A few tablespoons of water to thin the sauce
preheat the oven to 250 degrees. Add the cauliflower to a baking tray. Add a little olive oil with salt. The Cauliflower wants to cook for 25 minutes.
Do the same with the shredded sweet potato cooking for 20 minutes.
While the cauliflower and sweet potato are cooking it’s time to make the sauce.
Drain, then put the soaked cashew nuts into a mixer and blend.
Heat a small pan with the coconut oil and add the garlic. Once the garlic is sizzling add to the cashew nut mix with the hot sauce, paprika, lemon juice, and apple cider vinegar.
Once the sweet potato is cooked add half of the sauce to the dish, mix it in so that it looks like a kind of sweet potato mash and put back in the oven for 5 mins max.
Once the cauliflower is cooked cover the florets with the rest of the sauce and put back in the oven for 5 mins max as you did with the sweet potato.
Serve the cauliflower on the bed of sweet potato and garnish with coriander and any extra hot sauce.