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Here is a dish my kids love. We first had it at a friend's Christening luncheon and they asked me to replicate it. Although soups are more wintery fare, at summer camp, they had this for lunch and apparently all the kids raved about it. Just made it again the other night, so here is the recipe: 

 

2 Tbsp olive oil
1 small onion, thinly sliced
1 medium-sized cauliflower, any color (1.5lb) cut into small florets
1½ cups  + ½ -1 cups water
1 cup raw cashew nuts, soaked in filtered water
2 Tbsp nutritional yeast

1 tsp sea salt 

Chopped radish, florets, chives, and/or sesame seeds to garnish

 

  • In a large heavy-based stockpot, heat the oil and sauté the onion over a medium heat for 3-5 minutes.

  • Add the cauliflower florets and 1½ cup water. Bring to a boil.

  • Turn the heat down, cover and simmer for 10 minutes. 

  • Drain and rinse the cashews, discarding the soaking liquid. Puree with the cooked cauliflower and nutritional yeast. Stir in the remaining ½ -1 cups cool water, to your desired consistency. Add the salt and return to a low heat for 5 minutes before serving.

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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