Obsidian/03.03 Food & Wine/Cauliflower with Cashew Crema.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	🧘🏼‍♂️ 🥜 NotYetTested	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Side dish Vegetable Mexican https://www.bonappetit.com/recipe/cauliflower-tacos-with-cashew-crema 60 4	1 green chile (such as serrano), finely grated 4 clove garlic, finely grated 0.25 cup cashew or almond butter 3 Tbsp. fresh lime juice 1 pinch Kosher salt 0.25 cup grapeseed or vegetable oil 2 tsp. ground cumin 2 tsp. smoked paprika 2 whole medium heads of cauliflower, cut into 1"–2" florets 1 whole small white onion, thinly sliced

Parent:: @@Recipes, @Side dishes

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Cauliflower with Cashew Crema

 

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Practical Informations

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Ingredients

 

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Instructions

 

Step 1

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

 

Step 2

Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

 

Step 3

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

 

Step 4

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

 

title: Serving tip
Serve with sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges.