If you’re anything like me, you obsessed over cauliflower because even if it smells like you’re cooking in a fart factory, it is SO DAMN VERSATILE AND DELICIOUS THAT YOU WILL DEAL WITH IT. You’ve seen cauliflower soup on here before, but this time around, I used both cauliflower AND broccoli, and added cashew cheese because it was one of those weeks and I needed my fix. You know all about my relationship with cashew cheese, right? Good.
So get ready, strap on a gas mask, and let’s cook some cauliflower!
You will need
- 1/2 head cauliflower
- 2 good sized broccoli crowns
- Olive oil
- Red pepper flakes, to taste
- Salt & pepper, to taste
- Cashew cheese – recipe here
- 2 cups vegetable stock
Okay, you know what to do. Drizzle olive oil on a cooking sheet, cut up broccoli and cauliflower, drizzle with MORE olive oil, season with red pepper flakes, salt, and pepper. Roast away!! I roasted mine on 400 F for 20 minutes.
Step 2: Blend Away
While your veggies are roasting, make your cashew cheese according to the recipe linked above. Once everything is done, add to your food processor/blender with your 2 cups of vegetable stock and go to town. Depending on how you want your consistency, add more or less vegetable stock. I like mine thick ;)
Super hearty, super healthy, and super cheeeeeesy!! xx Bianca