appetizer
ROA S T E D G A R L I C
C AU L I F L OW E R C H OW D E R
1 . Add cashews to a bowl, cover with hot water and let soak for at
ser ving size
2. While cashews are soaking, preheat the oven to 425ºF. Chop
4 S E RVING S
least 2 hours.
cauliflower into florets, peel and chop the potatoes. Arrange on a
baking sheet and drizzle with about 1½ tablespoons of oil. Season
with salt and pepper.
½ C UP RAW CASHEWS,
SOA K E D FOR AT L EAST 2 HOU R S
1 H E A D CAU LI F LOWER
1 S M A LL P OTATO
3 . Cut the top off the garlic bulb so that some of the cloves are
slightly exposed. Drizzle the garlic pulp with remaining oil and
season with salt and pepper. Wrap bulb in foil and place on sheet
with vegetables.
1 G A R LI C BULB
4 . Roast for 20–25 minutes until the cauliflower is starting to brown
2 TS P O I L
½ C UP ROAST E D G A R L IC HU MMU S
½ C UP COOK E D QU INOA
and the potatoes are soft (they don’t have to be totally soft
because we'll be blending them later). Check the garlic after 15
minutes to make sure it isn’t burning. Allow the veggies to cool
slightly then add them to a high powered blender. Squeeze/spoon
2 C UP S V E G E TA BL E B ROTH
the garlic out of skin and add it to the blender as well.
2 C UP S WAT E R ( MOR E AS NEEDED)
5 . Drain and rinse the cashews, adding them to the blender along
2 TS P M I S O PAST E
with the hummus and quinoa. Pour in liquids, miso, nutritional
2 TS P N UT R I T I ONA L YEAST (OPTIONA L )
yeast (if using) and additional salt and pepper, and blend on high
SA LT + P E P P E R
until smooth and creamy. Taste and adjust seasonings (adding
more garlic, salt, pepper, miso, or other seasonings) as desired.
A D D I T I ON A L G A R L IC IF DESIR ED
6 . Serve warm topped with some of the roasted garlic garnish from
the hummus, some chopped parsley, and a drizzle of olive oil.