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German Roasted Cauliflower With Curry Cashew Crust [Vegan]
German dishes tend to have a rich earthiness to them. With just a few herbs, key seasoning techniques, and sheer creativity, they transform simple ingredients like cauliflower into a delectable and delightful dish. In this particular recipe, cauliflower steaks are coated in curry powder and thyme, submerged in savory broth,... Read More
Ingredients You Need for German Roasted Cauliflower With Curry Cashew Crust [Vegan]
How to Prepare German Roasted Cauliflower With Curry Cashew Crust [Vegan]
- Preheat oven to 375°F.
- In a small bowl, combine cashews, coconut oil, 1 teaspoon salt, parsley, and chives. Stir well to mix. Set aside.
- In a large bowl, combine cauliflower, grapeseed oil, curry powder, marjoram/thyme, and remaining 1 1/2 teaspoons salt and toss gently, until cauliflower slices are coated evenly.
- Transfer the dish to a baking dish. Pour water to the depth of 1/2 inch at the bottom of the dish, cover dish with aluminum foil and transfer into oven to bake.
- Bake until cauliflower is beginning to get tender, about 30 minutes. Remove the dish from the oven, remove foil, and top the cauliflower evenly with the cashew mixture. Return the dish, uncovered, to the oven and roast until cauliflower is tender when pierced and the curry cashew crumb is nicely browned, an additional 20 minutes.
- Let cool for a few minutes before serving.
Notes
German roasted cauliflower will keep in the refrigerator, covered, for a week.
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