Creamy, dreamy pasta sauce made with cauliflower, cashews and a few simple flavourings.
Isn’t it funny how vegetables we’ve previously ignored, or at least paid no great attention to, can suddenly capture our imagination?
Cauliflower has been enjoying its renaissance for a while as a versatile ingredient for pizza crusts, mash, rice and the rest. I’m totally on board with it and have been really enjoying cauliflower roasted and added to salads, made into soup, and one of my absolute make again and again favourites is this Kung Pao Cauliflower recipe from The Circus Gardener.