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Cauliflower-Carrot Salad

Do you like potato salad? Yeah me too! This is like that, but way better! The spices I used gave this dish a bit of an African vibe flavor-wise, and ain't nothing wrong with that. I served this with this African Kale; except I used collard greens this time (and on National Kale Day! I'm such a heathen).

This dish takes a bit longer to make because of the cooling time. It's probably not necessary, but I know from experience that when you're trying to imitate sour cream with cashews, you're going to need some chill time to get the right consistency and that's what I've done here.



1/2 c raw cashews
1 tbsp coconut oil
1 head of cauliflower, broken down into florets
3 carrots, sliced
juice from 1 lemon
1 tbsp apple cider vinegar
1 tsp raw cane sugar
1/2 tsp ginger
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp nutmeg
salt, pepper, and red pepper flakes, to taste

  1. Get some water boiling and cover your cashews with it. Let them sit in time out for a half an hour or so.
  2. Preheat your oven to 400 and throw your cauliflower and carrots in there (after you've coated them with the coconut oil;) let them cook for about 20-25 minutes. 
  3. Back to the cashews: blend all the remaining ingredients with the cashews and toss with your roasted veggies. Let cool in the fridge for an hour or so.

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