Name: Cauliflower Bake with Kale and Cashew Cheese
Total time: 1 h
Yield: Serves: 6
Cuisine: British
Ingredients: salt and pepper; 150 g/5½ oz curly kale, tough stalks removed; ¼ teaspoon salt, plus an extra pinch; 375 ml/13 fl oz/1½ cups water; olive oil; 2 cauliflowers (approx. 500 g/1 lb 2 oz each), cut into florets; ¼ teaspoon dried chilli/hot pepper flakes; ¼ teaspoon black pepper; 2 tablespoons lemon juice; 300 g/10½ oz/2 cups raw cashews, soaked for 4–6 hours, then drained; 1 tablespoon nutritional yeast; 15 g/½ oz/½ cup flat leaf parsley leaves; 1 small garlic clove, peeled; 250 ml/9 fl oz/1 cup oat milk

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

When I lived in a raw food community, we would massage kale with our hands for an hour to break down the tough fibres. However, I don’t have time to do this, so instead I pulse it in the food processor. It gives the dish a great texture, is easy to digest and children don’t notice that they are eating a bowl of greens.

This dish is so comforting. It’s inspired by a UK classic – cauliflower cheese – but is lighter and more nourishing. It is best served with