2cupscauliflower235g, cut into pieces. They don’t have to be bite-sized since they will eventually be blended
1teaspoonapple cider vinegar5ml
½teaspoonsea salt3g
¼cupwater59ml
For the Veggies
½cupwater120ml
1cupbroccoli85g, cut into bite-sized pieces
½cupred onion55g, diced
2cupsred cabbage110g, sliced
2cupsmushrooms130g, sliced
1teaspoondried basil4g
½teaspoonsea salt3g
Instructions
Bake the Potatoes
Slit the sweet potatoes several times with a knife (make slits on the top of the potato) and wrap in foil.
Pre-heat oven to 400° and bake for one hour, until the potato is soft.
While the potato is baking, make the Cashew Cauliflower Cream and the veggies.
Make the Cashew Cauliflower Cream
Place the cauliflower in a pan along with 1 cup (237ml) of water and simmer for 10 minutes.
Turn off heat, drain and set aside.
Drain and discard the water from the cashews and place the cashews in a blender, along with the cauliflower, apple cider vinegar, sea salt and water.
Blend for several minutes until the mixture is creamy and smooth.
Refrigerate.
Make the Veggies
Place the broccoli and 1 cup (237ml) of water in a pan and simmer for 3 minutes.
Drain and set aside.
Heat the 1/2 cup (120ml) of water in a skillet and saute the onions for 2 minutes.
Add cabbage and mushrooms and cook for an additional 5 minutes.
Add the broccoli, basil and salt. Stir and cook for 2 minutes.
Note: If the water evaporates, just add a little more.
Assemble it all
Place the potatoes on a plate and evenly distribute the veggies.
Top with Cashew Cauliflower Cream.
Notes
Serves 2 (you will have some veggies and Cashew Cauliflower Cream leftover)
You can easily make the Cashew Cauliflower Cream in advance. I actually recommend it so it will be nice and chilled when you’re ready to use it. If you have a non-stick pan, use it for this veggie recipe.