A years ago, I bought a new issue of Get Fresh and found what looked like the most delightful recipe ever: Russell James’ Cauliflower Cheese. I asked Russell if I could share it on my blog, and he said yes right away! Isn’t he awesome?
When I mentioned the recipe on Facebook, a bunch of people immediately said they couldn’t wait for it, so here it is! And if you have never been to Russell’s website, you really should! Check out his blog too, for lots of free recipes with beautiful photos.
Russell James was very kind to send me a photo of the dish. Doesn’t it look amazing? To this day, this remains one of my favorite raw dishes.
Ingredients
For the cheese sauce
- 1 1/2 cup cashews, soaked 20 minutes
- 2 t minced fresh rosemary
- 2 T olive oil
- 2 T lemon juice
- 6 T water
- 3 T nutritional yeast
- 1/2 t salt
- Pinch cayenne pepper
- Pinch turmeric
- 1 spring onion (scallion), finely chopped
- 5 chives, finely chopped
For the cauliflower
- 1 medium cauliflower, split into small florets
- 1 T lemon juice
- 1 T olive oil
- 1/2 t salt
- Pinch turmeric
Instructions
For the cheese sauce:
- Blend all ingredients except onions and chives in a high-speed blender until smooth.
- Stir in onions and chives by hand.
For the cauliflower:
- Mix all ingredients in a bowl, massage in by hand, and leave to marinate for 10 minutes.
To assemble:
- Mix the cheese sauce and cauliflower together and serve in individual portions in small bowls. The bowls can be placed in a dehydrator 1 to 2 hours before serving to warm through.
- Sprinkle chopped chives over the top and serve.
- The finished dish looks so pretty after dehydration. I assure you, your cauliflower cheese will look very much the same as in the picture. Thank you Russell for yet another wonderful recipe!
