CAULIFLOWER CASHEW PAPRIKASH

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CAULIFLOWER CASHEW PAPRIKASH

Schar’s Gluten-Free Spaghetti topped with sautéed mushroom, sweet red pepper and onion. Followed by paprika and saffron seasoned roasted cauliflower. Top it all off with a Cashew Paprikash Cheese Sauce. Sprinkled with fresh grind black pepper and served with a fresh mint garnish!

Serves 4 – Sauce makes 4 cups

Make CASHEW PAPRIKASH CHEESE SAUCE:

8.5 oz. pkg. raw, whole cashews, unsalted & unroasted

4 c. water

Combine cashews and water in saucepan. Bring to boil, cover, reduce heat to low and cook 1 hour. Cool to room temperature or refrigerate overnight or till ready to use. When ready to use, reheat till hot before assembling sauce.

To assemble sauce:

1 t. salt

2 T. vegan yeast (nutritional yeast)

1/4 c. fresh lemon squeeze

3/4 c. carrot juice, strained if pulpy – we want ultra smooth

1 t. additional salt

1 t. garlic powder

1 t. smoked paprika

1/4 t. red cayenne pepper

1/4 t. extra virgin olive oil

Drain cashews over bowl. Place all cashews in blender container with 1 cup of the cashew water plus 1 t. salt. Process till it turns to a paste.

To cashew paste add: vegan yeast, lemon juice and carrot juice. Process till very smooth.

Add additional salt, garlic powder, smoked paprika, red cayenne pepper. Process again till very smooth.

Add olive oil. Process till silky.

Transfer to saucepan and cook on low heat till bubbly. Set aside.


Roast cauliflower: Preheat oven to 4500 degrees

1 whole head cauliflower – remove outer leaves near bottom of head, cut off stalk flush with bottom, then cut into center of stalk, cutting out part of the core without disconnecting any of the buds; scrape off discolored spots on buds, then wash thoroughly under cold running water

1/4 c. apple cider vinegar

2 T. extra virgin olive oil

1/4 c. water

1/2 t. salt

1/2 t. garlic powder

1 t. paprika

1/4 t. finely crushed saffron threads

1 T. light brown sugar

fresh grind black pepper as desired


Place cauliflower head side up into baking dish or cake pan.

Pour vinegar evenly over the head. Pour olive oil evenly over the head. Both will leak down into the dish; that’s good.

Pour water into base of baking dish.

Now combine in cup: salt, garlic powder, paprika, saffron, brown sugar and black pepper. Stir till evenly dispersed. Sprinkle evenly over cauliflower head using fingers to rub into crevices of the buds.

Cover with aluminum foil, raised in center like a dome, then tightly fit around rim of baking dish.

Bake in preheated 400 degree oven for 1 hour or till a large 2-pronged fork slides in and out easily from the core of the cauliflower.

Remove from oven and set aside till ready to use.


Saute veggies:

2 T. extra virgin olive oil

1 lb. white button mushrooms, washed and sliced

1 fresh med.-size sweet red pepper, cut into ¼ x 1-½ inch sticks

1 heaping c. diced sweet onion, ½ inch squares

1 t. salt

2 t. garlic powder

fresh grind black pepper to taste

zest of 1 sm. orange


In large skillet, over medium heat, melt olive oil. Add veggies, salt, garlic and black pepper. Saute till all water sweated from mushrooms evaporates and veggies are lightly caramelized.

Add orange zest and remove from heat.


Cook spaghetti: 

1 lb. Schar’s Gluten-Free Spaghetti

salt

vegetable oil


Cook in lots of salted, oiled, boiling water till tender. Drain in colander. then oil pasta a little more. Toss lightly.


To serve:

fresh grind black pepper

fresh mint sprig


Lift a portion of spaghetti onto each plate. Top with a little sauce. Then top with sautéed veggies followed by a few cauliflower buds on top of the veggies. Spoon more sauce over all. Sprinkle with fresh grind black pepper and garnish with a fresh mint sprig.


Notes:  Schar Gluten-Free Spaghetti (aka Bonta d’Italian Authentic Italian Pasta) is a high quality gluten-free pasta made from ancient grain. It didn’t break apart in the water. The texture and color were also good. Ancient grain has a chewier texture than regular pasta. It’s sort of like eating whole grain pasta without the roughness of whole wheat, which is good. The flavor is clean. It worked great with my sauce recipe.

Like Steve said, “You could serve this pasta with this sauce in any Michelin rated restaurant”. I agree.

Check out their website for more products and intel: https://www.schaer.com/en-us/fw/bonta-ditalia.

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