DOCUMENT

1 whole cauliflower 150 g (1 cup) macadamias, soaked in water for 2 hours 250 ml (1 cup) macadamia nut milk 1 garlic clove 1 shallot ½ tsp ground turmeric 2 tsp apple cider vinegar 2 tbsp nutritional yeast (optional) 2 tsp sweet paprika Chopped fresh parsley, to serve WHO L E R OA S T C A U L I F L OWE R I NG R E D I E N T S D I R E C T I ON S This goes well with baked fish, roasted chickpeas and slow cooked lamb. Macadamia nut milk can be substituted with soy or rice milk. Cut a bit off the stalk of the cauliflower so there is flat surface to sit it upright, place into a perforated steam container. Steam at 100 ⁰ C for 10 minutes or until stalk is almost tender. Meanwhile, drain the macadamias and place them in a food processor with the milk, garlic, shallot, turmeric, apple cider vinegar, nutritional yeast and a pinch of salt and pepper. Add more milk if needed to make a smooth paste. Place a rack on shelf position 2 in the combi steam oven. Select Combi mode: Fan Plus at 200°C + 60% moisture. Place the cauliflower on a round baking tray and cover in the macadamia sauce. Place the cauliflower in the oven and bake for 30-40 minutes, or until the sauce is browned and golden (you can use a skewer to see if the cauliflower is tender enough near the stalk, or if it needs more time in the oven). When ready, remove from the oven and sprinkle over the paprika and herbs before serving. HINTS AND TIPS Preparation time: 15 minutes - Cooking time: 40 minutes - Serves: 4 Appliance / Function: Steam and Combi Steam