Roasted Cauliflower w/ Cashew & Macadamia Nut Cream Sauce

Ingredients:

Cream Sauce:

3/4 cup of raw organic cashew nuts

1/4 cup of organic macadamia nuts

3/4 cup of filtered water

1/2 teaspoon peppercorns

1 teaspoon sea salt

1/4 cup lemon juice

1 small head cauliflower

EVOO

cumin – to taste

salt and pepper – to taste

Fresh chopped cilantro

Directions:

To make the Cream Sauce:

Soak the nuts covered in cold water overnight.

Rinse and blend nuts with the rest of the ingredients in a high powered blender.

Pour into a sealed container and refrigerate for at least 1 hour before using.

Preheat the oven to 450 – this depends on how hot your oven gets, some work best with roasting veggies at 400, I need to make my closer to 475!

Cut up the cauliflower and trim the pieces so desired size. I like mine in bite sized pieces so that they roast nicely all over.

Toss with olive oil, cumin, salt and pepper in the roasting pan.

Roast for about 8 minutes, again depending on your oven, but at least test how tender they are at 8 min mark to make sure they are not getting too mushy.

Quickly put on the broiler for the last 30second to a minute to get a bit more charring on the tops. Again careful not to burn the cauliflower or overcook them!

Remove from oven and immediately place into a serving bowl or platter.

Drizzle the cream sauce over the veggies and top with the chopped cilantro.

Serve warm right away!

Warm Swiss Chard  & Pine Nut Salad

Ingredients:

1 bunch of organic swiss chard (I like rainbow)

1 garlic clove minced

1/4 cup of pine nuts toasted

2 tablespoons Extra Virgin Olive Oil

Direction:

Tear swiss chard leaves off stems. Wash and place on a dish towel to slightly dry. Leave a small amount of water clinging to the leaves – this will help with the cooking process.

Toast pine nuts in a dry cast iron pot over med heat. Remove as soon as they are slightly browned.

Heat olive oil in a cast iron or non stick large pan over med heat.

Add the garlic AND the swiss chard at the same time, constantly mixing and turning the mixture over so that the leaves slightly wilt and the garlic gets lightly cooked. 

Before the swiss chard reduces significantly in size, turn off the heat and toss in the pine nuts.

Season with salt and pepper and serve immediately!

 

CP’s Insane White Veggie Pizza

Ingredients:

My Roasted Cauliflower recipe above

My Swiss Chard recipes above

Marinated artichoke hearts – I buy these from our local italian market

sliced garlic

mozzarella

lightly sautéed sliced shiitake mushrooms

Pizza dough – we make our own using a sourdough starter from Italy that been passed down in our family, however, i recommend you buy fresh pizza dough at your local italian shop or this recipe is good: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

Directions:

Preheat oven to as hot as you can possibly get it.

Knead pizza dough into a 12in round on a pizza peel or flat cookie sheet

Place the sliced mozzarella, garlic and then all the veggie toppings. I made a nice design with the artichokes at the end, but order doesn’t really matter.

Bake in super hot oven, preferably on a pizza stone, for about 10-15 min depending on how hot the oven is.

Once out, I drizzled flavorful EVOO over the top and sprinkled parmesan cheese 🙂

 

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