Ingredients
1 large head cauliflower, cut into small florets1 large leek (white portion only), halved lengthwise, washed and sliced2 tablespoons olive oil1 teaspoon smoked paprika1/2 teaspoon salt1/2 teaspoon pepper1-1/4 cups cashew milk2 tablespoons white wine or chicken broth1/3 cup cashew butter2 garlic cloves, minced1/3 cup chopped cashews, toasted3 tablespoons chopped fresh chives
Preparation
Preheat oven to 425°. Place cauliflower florets and leek slices in a parchment-lined 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with paprika, salt and pepper; toss to mix. Roast 20 minutes, stirring halfway through.
Meanwhile, process cashew milk, white wine, cashew butter and garlic in a blender until smooth. Pour into a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer until thickened, 2-3 minutes.
Transfer roasted cauliflower and leeks to a greased 11x7-in. baking dish; stir in cashew sauce. Return to oven; bake until heated through, 5-7 minutes. Sprinkle with cashews and chives.
