Roast Vegetarian Cashew Nut Pastry
Roast Vegetarian Cashew Nut Pastry



  • 1 large cauliflower, broken into medium-sized florets
  • 1 lime, zest and juice only
  • 2 chopped garlic cloves
  • 1 tbsp olive oil
  • 100g cashew nuts
  • Salt and pepper
  • 25g parmesan
  • Preheat your oven to 180C. Bring a big saucepan of water to the boil, and toss in your cauliflower florets. Blanch for about 3 minutes, then drain.
  • Mix together the lime zest and juice with the garlic and oil. Chuck the cauliflower and cashews into a roasting tin, and pour the lime, garlic, and oil all over them. Mix thoroughly, and season well. Roast in the oven for 10 minutes, then scatter the parmesan all over the top, before roasting for another 10 minutes, or until the cauliflower and cashews are nicely browned. Serve hot.
30 mins
4 servings
This recipe pairs perfectly with the Ngeringa 'JE' Pinot Noir 2017 from Adelaide Hills, Australia.

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