Skillet Cauliflower with Savory Cashew Cream Sauce
Cauliflower has become very popular as a “low carb” alternative to grains, but cauliflower is actually 70% carbohydrates…however, it is full of fiber and nutrients and has almost no impact on blood sugar, making it a great choice for people with diabetes. This delicious and dairy free version is a great appetizer, snack or side dish.
½ cup raw unsalted cashews
1 cup water
½ tsp salt, less or more to taste
1 tsp lemon juice
¼ cup nutritional yeast
1 head cauliflower, washed and cut into bite sized florets
olive or avocado oil
Put cashews into small bowl and cover with 1 cup water. Let sit for at least 30 minutes and up to overnight.
Pour nutritional yeast, lemon juice, and salt into high powered blender. Add soaked cashews and about ½-¾ cup of reserved soaking water to blender.
Blend until smooth, adding additional reserved water as necessary until cashew cream sauce is a creamy, pourable consistency. Set sauce aside.
Heat a large cast iron skillet over medium high heat.
Add oil to generously coat bottom of pan. Add cauliflower florets to skillet and stir frequently until cauliflower is al dente and lightly browned, about 5 minutes.
Turn heat off. Pour cashew sauce over cauliflower and stir until fully coated.
Place entire skillet in oven under broiler for 1-3 minutes, until browned and crisp tender.