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    Cauliflower with ancho chillies, limes & cashew cream

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    Cauliflower with ancho chillies, limes & cashew cream

    • Vegan
    • Preparation time: 40 minutes + soaking
    • Cooking time: 40 minutes
    • Total time: 1 hour 20 minutes + soaking

    Serves: 4


    1 large caulifower (1kg)
    2 Cooks’ Ingredients Ancho Chillies, split open and stems and seeds discarded
    ½ tsp fennel seeds
    1 tsp ground cumin
    2 cloves garlic
    2 tbsp maple syrup
    2 tbsp tomato purée
    2 limes, zest of 1, juice of both, plus extra wedges to serve
    3 red onions
    2 tsp olive oil
    250g cherry tomatoes, quartered

    65g cashews
    2 limes, juice
    ½ tsp ground cumin
    1 green chilli, deseeded and roughly chopped

    100g radishes, sliced
    1 avocado, sliced
    1 green chilli, sliced
    ½ x 25g pack coriander, leaves only
    300g pack Mexican soft taco wraps (optional)


    1 Trim the base of the caulifower, cutting away the tough end of the root and any thick leaves, but leaving tender ones. Bring a large saucepan of salted water to the boil. Add the caulifower, foretside up. Simmer for 8 minutes, then drain in a colander, foret-side up, and leave to cool. Meanwhile, put the ancho chillies in a jug, cover with just-boiled water and leave to soak for 20 minutes.

    2 To make the chilli paste, put the soaked chillies, fennel seeds, cumin, garlic, maple syrup, tomato purée and zest and juice of 1 lime in a small blender. Add 2 tbsp of the chilli soaking liquor, season and whizz to a smooth paste.

    3 Preheat the oven to 220ºC, gas mark 7. Cut 2½ onions into thin wedges (set aside the other ½ onion). Toss in a roasting tin with 1 tsp oil, the tomatoes and  of the chilli paste. Rub the remaining chilli paste over the caulifower and drizzle over the remaining 1 tsp oil, add to the tin and roast for 30 minutes until tender.

    4 Meanwhile, pickle the remaining ½ onion by fnely slicing it and mixing in a small bowl with a pinch of salt and the juice of 1 lime; set aside, stirring occasionally. For the cashew lime sauce, put the cashews in a small blender with the lime juice, cumin, green chilli and about 80ml water. Add a pinch of salt and whizz to a smooth sauce about the consistency of soured cream, adding more water if necessary; set aside.

    5 When the caulifower is ready, stir up the onions and tomatoes in the base of the tin and scatter with the radishes, avocado, chilli and coriander. Slice the caulifower and serve everything with the cashew sauce, pickled onion, extra lime wedges and toasted taco wraps, if liked, for wrapping everything in.

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