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February 29, 2012

Cauliflower Pinwheels

Wicked Healthy Food

  • This mouth-watering recipe was written by the fabulous Sarno Bros. Derek Sarno/Wicked Healthy Food

Serves 2

Ingredients

For the roasting sauce

1 cup (225g) raw cashews
1 cup garlic cloves
1 cup (225g) carrot, cut into large chunks
4-5 cups (900-1125ml) water 
24 ounces (680ml) unsweetened soy milk
1 tablespoon white miso
1 tablespoon nutritional yeast
1 teaspoon black pepper, finely ground
1/2 teaspoon white pepper
1 tablespoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

For the cauliflower pinwheels
1 medium-sized cauliflower, washed, rinsed and bottom trimmed so it stands evenly
1 teaspoon kosher salt
1 teaspoon chili flakes
1/2 teaspoon smoked paprika
1/2 teaspoon pink peppercorns, freshly ground
1/2 teaspoon black pepper, freshly ground
1 teaspoon fresh thyme, chopped, plus a few sprigs for garnish
 
Preparation
1. To make the cheesy roasting sauce, add the cashews, garlic, carrots and water to a medium sauce pot. Bring to a slow boil over medium heat for about 10-15 minutes, until all ingredients are soft.

2. Remove the cashew and carrot mix from the heat, drain and place in a high-speed blender. Start blending on low, increasing speed while slowly adding the soy milk. Add the black and white pepper, salt, paprika and cayenne pepper and blend on high for 3-5 minutes, until all ingredients are incorporated and the mixture is smooth.

3. Place one pint (about one quarter of the total mixture) in a medium bowl and whisk in the paprika. Refrigerate the remaining sauce for future use.

4. Dip the entire cauliflower head in the bowl to cover the top with sauce, keeping the stem dry. Place the coated cauliflower on a baking sheet so it is standing on the stem and sprinkle with salt, chili flakes, peppercorns, pepper and thyme.

5. Roast the cauliflower at 350 degrees (f) or 175 degrees (c) for 60-75 minutes, until cooked through. Remove from the oven and allow to cool before slicing in to wedges and plating.

6. Decorate plate and cauliflower wedges with sprigs of thyme and serve.
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