How To Make Roasted Cauliflower with Tomato & Cashew Sauce
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Serves:
Ingredients
- 1 large cauliflower head, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup cashews, soaked in water for 1 hour
- 1 cup canned diced tomatoes
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large mixing bowl, toss the cauliflower florets with olive oil, salt, pepper, and paprika.
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Spread the cauliflower on a baking sheet and roast for 20-25 minutes until golden brown and tender.
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Meanwhile, drain the soaked cashews and add them to a blender along with the canned diced tomatoes, minced garlic, dried basil, dried oregano, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste.
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Transfer the roasted cauliflower to a serving dish and pour the tomato and cashew sauce over it.
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Garnish with fresh basil and serve hot.
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 390mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 7g
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