What you’ll need:
For the Roasted Cauliflower…
1 Cauliflower, chopped into small bite sizes
3 tbsp olive oil
1 tsp of each: cumin, smoked paprika
1/2 tsp of each: chili powder, black pepper, turmeric
Pinch of salt
For the Creamy Tomato Sauce…
1/4 cup cashews, soaked for 15 minutes in hot water or in cold water for at least 1 hour
4 roasted garlic cloves, keep the skin and see instructions below
2 tbsp olive oil
3-4 peeled tomatoes, mine were from a can
1/4 tsp smoked paprika
1/2 tsp cumin
1 tbsp agave or maple syrup
Pinch of chili powder, optional
1. Pre-heat your oven to 400 degrees F (204 C). In a bowl, mix your cauliflower and the rest of the cauliflower ingredients together. Your cauliflower pieces should be well coated. Add your cauliflower to a baking sheet and spread them out so they aren’t on top of each other. You can also add your 4 garlic cloves for the sauce to a corner of the baking sheet to allow it to roast in the oven. Bake for 25 minutes or until golden brown.
2. After your cashews have soaked, remove them from the water they soaked in, add to a food processor, blender or juicer with the rest of the ingredients and pulse for 15 seconds. You should have a consistent and thick texture. Once your cauliflower is ready, don’t forget to remove the skin from your garlic cloves once they’re roasted and add the garlic to the mixer, blend once again.
I think this recipe works really well in a taco but get creative! Add the cauliflower and sauce to your favorite bowl or over rice!