Creamy Cauliflower and Cashew Pasta Sauce
20 - 25 minutes
3 – 4 people
2 dessert spoons vegetable oil
1 small to medium sized cauliflower
120 g unsalted cashew nuts
400 millilitres vegetable stock (slightly more if you want a runny sauce)
1 teaspoon powdered fenugreek
¼ teaspoon grated nutmeg
½ teaspoon rock salt
½ teaspoon black pepper
½ a bunch of flat leaf parsley leaves washed and chopped
Begin by preparing the cauliflower, use a small sharp knife to cut the florets off the stalk as close to the florets as possible. Once done, heat the oil in a large saucepan on a small to medium heat, add the cauliflower florets, powdered fenugreek and cashews and stir fry for 3 to 4 minutes until they are brown (keep stirring or they will burn). Now add the vegetable stock, nutmeg, salt and pepper, stir through and place a lid on the saucepan then simmer on a high heat for 7 minutes. Once the time is up remove from the heat and leave to cool for 15 minutes.
When cooled, pour everything into a mixer and blend until you have a smooth sauce (a good 10 minutes). If you prefer a runny sauce, add more vegetable stock until you have the desired consistency. Once happy with your sauce, return to a saucepan and heat on a medium heat until it starts to simmer, stirring constantly then serve on pasta with chopped flat leaf parsley on top.