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Roast Spiced Cauliflower and Carrots with Cashew Sauce

By OcadoLife
The rich, nutty base is so satisfying in this vegan Roast Spiced Cauliflower and Carrots with Cashew Sauce from chefs Sarit Packer and Itamar Srulovich – founders of London-based restaurant Honey & Co. “This is one of…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 150g unsalted cashew nuts
  • 2 red onions, peeled and halved
  • 1 large cauliflower, broken into florets
  • 300g baby or small carrots, halved
  • 3 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 garlic bulb, broken into cloves, unpeeled
  • 1 large pinch sea salt flakes
  • 2 tbsp cider vinegar
  • 2 tbsp vegetable oil
  • 1 handful flat-leaf parsley, leaves picked, some roughly chopped

Method

5 steps

  1. Step 1

    Put 100g cashews in a bowl. Cover them with boiling water and leave to soak for 1 hr.

  2. Step 2

    Preheat the oven to 220°C/200°C fan/gas 7. Place the onions cut-side down in a large roasting tin. Add the cauliflower florets and carrots, drizzle with the olive oil, season and roast for 20 mins.

  3. Step 3

    Remove from the oven. Toss through the coriander, cumin and mustard seeds, garlic and remaining 50g cashews. Mix well, then cook in the oven for 10-15 mins, until golden and caramelised.

  4. Step 4

    Meanwhile, strain the soaked cashews (you could save the liquid to add to a smoothie) and blitz in a food processor to a fine paste. Add the sea salt, vinegar and vegetable oil; blitz again, gradually pouring in 80ml water while the machine is running, until you have a thick emulsion.

  5. Step 5

    Spread the sauce evenly on a serving platter. Arrange the roasted veggies on top, scatter over the parsley and serve.