Ever heard of a comfort food dish that’s…
- low in calories
- a light meal
- ultra healthy
- easy to make
- vegan, gluten free, and nearly raw
- yet homey, delicious, and satisfying, totally masquerading as something calorie laden and tasty.
Not so much? Well, now you have.
Behold, the summer dinner of your dreams. Fitting in nicely with all the criteria above. Get excited, foodie friends. This is one of the better dishes Ive whipped up in a while. Man oh man, you just might find yourself eating this weekly. I know I may.
1 head of cauliflower, cut into slices and close to bite-sized pieces
A handful of pomegranate seeds
A drizzling of olive oil
Mrs. Dash seasoning (optional)
A sprinkle of fennel (optional)
For the vegan cheese sauce
1/2 cup of cashews, that have been soaked in water for at least an hour prior
Garlic (I recommend 2-3 bulbs, depending on how much you love garlic ;-))
1-2 heaping tablespoons of nutritional yeast (this gives the sauce a yummy cheesy flavor).
4-8 tablespoons of water (this will vary, adding in a couple here and there until desired consistency is reached).
- Spread the sliced cauliflower pieces out on a cookie sheet. I lined mine with foil first. Then, drizzle the cauliflower with olive oil, sprinkle with some salt, pepper and if you like, Mrs Dash seasoning (I highly recommend this). Bake in the oven on 350 F for about 20-25 minutes, until lightly golden brown.
- Meanwhile, drain the cashews. Toss them, along with the garlic, nutritional yeast, and say, 4 tablespoons of water to start, in a food processor. Blend for 30-45 seconds or so, until smooth.
- Add more water in to the sauce, just a tablespoon or two each time, until your sauce has reached the consistency you prefer. I kept mine akin to hummus, slightly thinner but close to that texture. If you want it thinner, add in a few more spoonful’s of water.
- Once your cauliflower is done baking, remove from oven.
- Top the cooked cauliflower with the vegan cheese sauce, however much you like. Then finish with a sprinkle of pomegranates and fennel.
Dig in. SO delish!!!
This recipe serves two people. It clocks in at about 350 calories per person, for their whole helping- meaning, splitting the recipe in half and each person taking half.
This can serve as a great side dish to accompany a larger meal, a light dinner, or a tasty snack.