Coronation Cashew Cauli Toasts

Some of the best meals come from a good fridge forage. When the cupboards are all but bare and you’re feeling frugal then turning sorry looking odds and sods into something good to fill a hole leaves you feeling satisfied and slightly smug. Inspiration for this recipe came from a roasted cauliflower dish by The Jamie O (heard of him?) in which he roasts the cauli with pineapple and chickpeas and serves it with cooling coronation style curried yogurt and chapattis for dipping. 

I ditched the dairy and instead crowned some good old (literally) wholemeal toast with a cashew cream in a coronation ceremony that changed me from pittyful and hangry to downright happy and glorious. Whatever trends may have come and gone in 2016 i’m willing to bet that the roasted cauliflower is gonna reign over us for a while yet.  


To serve 2 for lunch with leftovers to spare
For the Coronation Cashew Spread
85g cashews, soaked overnight or quick soak in boiling water for an hour
1/2 tbsp coconut aminos or tamari
1/2 tsp garam masala
1/2 tsp ground tumeric
1/2 tbsp wholegrain mustard
1/2 tsp sea salt
20-30 grinds of black pepper (or more to taste)
60ml water
zest of 1 lemon
1 tbsp lemon juice 
2 tbsp olive oil

 For the Roasted Cauliflower & Chickpeas

1 cauliflower
1/4 of a fresh pineapple, peeled and chopped into 3cm cubes
200g chickpeas
1/2 tsp fennel seeds
1/2 tsp nigella seeds
olive oil to drizzle
Salt and pepper to season


Toast of choice
Fresh chilli if you like extra spice



1. Pre-heat the oven to 180 degrees Celcius. Place the cauliflower florets in a pan of boiling water and cook for 6 minutes, drain and then place them in a bowl with the pineapple chunks, fennel and nigella seeds and drizzle with olive oil, season with salt and pepper and toss to coat everything.

2. Spread it out on a baking sheet and place in the oven to roast for 25-30 minutes.

3. Meanwhile place the soaked and drained cashews into a food processor along with the rest of the coronation spread ingredients and blitz together to a super smooth consisency. Set aside.

4. After 25-30 minutes add the chickpeas to the cauliflower and pineapple and return to the oven. Cook for a further 10 minutes or until the cauli is looking suitably charred, the pineapple should be nicely caramelised and the chickpeas popped and blistered.

5. To assemble; get your toast just how you like it and then spread over the coronation cashew spread, (I suggest a good couple of desserspoonfuls per slice), add some spinach and then top with the roasted cauli, pineapple and chickpeas. Finish with fresh herbs such as corriander and or parsley. If you like it spicy then you can add a little fresh red chilli, finely chopped.


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