“Delectable Vegan Cauliflower Popcorn With Tangy Cashew Cheese Sauce”

Allergens

Nuts (cashews)

Ingredients

• 1. 1 medium head cauliflower, cut into florets 2. 2 tbsp olive oil 3. 1 tsp smoked paprika 4. 1/2 tsp garlic powder 5. Salt and pepper to taste 6. For the Cashew Cheese Sauce: 7. 1 cup raw cashews, soaked for at least 2 hours and drained 8. 1/2 cup water 9. 1/4 cup nutritional yeast 10. 1 tbsp lemon juice 11. 1 tbsp extra
• virgin olive oil 12. Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the seasoned cauliflower on the prepared baking sheet in a single layer.
3. Roast the cauliflower in the preheated oven for 20 25 minutes or until golden brown and tender, stirring occasionally to ensure even cooking.
4. While the cauliflower is roasting, prepare the Cashew Cheese Sauce. In a high speed blender or food processor, combine cashews, water, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. If necessary, add more water to achieve your desired consistency.
5. Once the cauliflower is cooked, transfer it to a serving bowl and pour the Cashew Cheese Sauce over the top. Toss well to coat evenly.
6. Serve immediately and enjoy this scrumptious vegan snack!

Chef’s Insight

To enhance the aroma of this dish, add a pinch of smoked paprika to the Cashew Cheese Sauce for an extra layer of flavor.

Notes

This recipe is perfect for vegans and those looking to cut back on dairy and gluten consumption. It can be easily customized with different vegetables or sauces to suit individual preferences.