Cauliflower and white quinoa with a basil cashew/avocado cream

Recently I had a number of lovely clients on a retreat ask me for a recipe to a simple but tasty dish I served on an &SisterYoga retreat with YogaLightVibes at Poundon House in Oxfordshire, I think my most favourite of all the yoga venues I have ever worked at.

I am a massive fan of cauliflower, I might even resort to eating it everyday if you left me to my own devices. The subtle light flavour makes it a perfect vehicle for pretty much any flavour you fancy that day. I use it in place of pasta with basil and parsley pesto, as an alternative to potatoes when making a shepherds or cottage pie or the base of a blended soup (you can find this recipe here soon). Not only is it a super handy and delicious veggie but it also wins at the health benefits game.

It comes from the cruciferous family, hailed for its antioxidant effects so reducing the effects of toxic stressors on the body. It has high levels of sulphur, that is why is smells a bit funky if you chop it up and leave in the fridge for a few days, which is essential in the second phase of liver detoxification. This is a metabolic process we have to help up get rid of build ups of unwanted or excess substances in our bodies from hormones to medications, environmental pollutants and heavy metals. It is also a fabulous, yes that word, source of dietary fibre as well as very low calorie for those wanting to reduce their calorific intake.

Ingredients – serves 2-3

1 head of cauliflower, floretted and steamed or lightly boiled until aldente

3/4 cup cooked quinoa or a generous handful

For the basil ‘cream’

1 handful of cashews

1 small clove of garlic

1/3 cup of water

salt and pepper to taste

a squeeze of lemon

30g basil roughly chopped including stalks

or if you don’t have a high powered blender you can use a mini food processor

1 small ripe avocado, roughly chopped

1 small clove of garlic

salt and pepper to taste

a squeeze of lemon

30g basil roughly chopped excluding stalks

 

Method

Add the cauliflower and quinoa to a large mixing bowl and allow to cool whilst you prepare the sauce.

If using a high powered food processor; simply add all the ingredients and blend for 30s-1min and blend until smooth.

If using a small food processor or handheld blender; grate or crush the garlic clove and then add the remaining ingredients and blend until smooth.

Toss your amazing creamy sauce together with you cauliflower and quinoa and garnish with fresh basil/parsley/pinenuts or whatever seems to be kicking about.

Serve warm or cold and enjoy as a dish alone or accompanied by leaf salad, grilled fish/tofu steak.

 

Really so simple and quick, entire thing is done inside 15 minutes including swift washing up!

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