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This flavorful dish brings together the earthiness of roasted cauliflower with the creamy richness of roasted pepper cashew sauce. This recipe is a delightful combination of textures and flavors that will please the most discerning guest.
32 ounces (910 grams) fresh cauliflower
1/3 cup oil, such as Gefen Walnut Oil
2 teaspoons salt
2 teaspoons Gefen Onion Powder
2 teaspoons Gefen Garlic Powder
fresh parsley, for garnish (optional)
kosher for Pesach breadcrumbs, for garnish (optional)
15 ounces (425 grams) natural cashews
2 large red peppers
8 cloves garlic
1 tablespoon Gefen Lemon Juice
1 tablespoon Gefen Walnut Oil
1 and 1/4 teaspoons salt
freshly ground black pepper, to taste
2–3 tablespoons water, as needed
Soak the cashews in cold water for at least six hours or overnight.
Place the peppers whole on a baking sheet. Place the baking sheet in the oven about three inches (seven and a half centimeters) away from the broiler and broil for four to five minutes on each side.
Remove from the oven and tightly cover the baking sheet with aluminum foil to steam the peppers. After 20 minutes, remove the foil and peel the charred skin off the peppers. Remove the stems and seeds and set aside to cool.
In a blender or food processor, combine the drained cashews, roasted peppers, garlic, lemon juice, salt, oil, and pepper. Blend until smooth and creamy, adding water as needed to achieve your desired consistency.
Taste and adjust seasoning if necessary. Set aside.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.
Break the cauliflower into florets, ensuring that they’re roughly the same size for even cooking. Pat the florets dry with a paper towel or cloth to remove excess moisture (this helps achieve a crispier texture). Toss the cauliflower florets with oil, salt, onion powder, and garlic powder in a large mixing bowl until evenly coated.
Spread the cauliflower evenly on the prepared baking sheets. Roast for 20–25 minutes, turning halfway through, until the cauliflower is golden brown and crispy on the edges.
Garnish with fresh parsley and toasted Pesach breadcrumbs, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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