It’s mid week and I feel I haven’t accomplished much. Granted I had been in Montana since last week visiting family and for a family wedding. It was like a mini-vacation, which really when you have kids, is more work than anything. Running has been my outlet the past week, as tension is high after the Inauguration.
I can’t stand to be on any social media or watching the news, because of how distasteful individuals are being and disrespectful to our president and towards other individuals. The comments and the hatred is sickening. It seems that this will be an ongoing issues for many more months to come, so maybe a social media fast would benefit me. I hate the snide remarks and seeing how friends and family are acting toward one another.
In stressful situations my husband likes to eat and I like to run and journal. So the past few days running has saved me and my faith in God. Trusting in Him and continuing to pray for our Nation and our President. And the occasional comfort food……
This was a go to dish while in my Masters program. It was something simple I could make that was relatively cheap, and provided some needed nutrients and healthy fats. It’s almost amazing how great it tastes, being that it takes 10-15 minutes to prepare. Remembering back to those days when we had a new born and I was working, finishing my Masters and trying to keep healthy foods and a clean house. I wonder how I did it, because now I am not in school but I feel life is more crazy and I barely have time to shower.
Maybe it’s the second child. I am glad that season has passed, but I am still throwing around the idea of going back to school to get my Ph.D. I digress…..
For this dish, all you need is a head of cauliflower, cashew butter, cashews, oil, curry powder and turmeric. I went through a curry stage, where I was constantly using curry to spice things up, and this combination is one of my favorites. It’s not over bearing with the curry, so I think it would be a hit among kids and even those who aren’t curry fans. The cauliflower doesn’t even taste like cauliflower after being roasted and coated in the creamy sauce, healthy fat sauce.
My hubby doesn’t like curries, but he loves this dish. I like that it’s an easy side dish to add to our meal, pairing well with rice or you could try chicken or fish. You’ll have to let me know what you think. It’s a great dish during the winter months, since curry is a warming spice. It brings warmth to dishes, a satisfying spice in the colder months.
- ¾ c Cashew Butter
- 1-2 Tbs oil (I used grapeseed oil)
- ½ tsp curry powder
- ½ tsp turmeric
- ½ c cashews
- 1 head cauliflower florets, washed (about 4 cups)
- Heat oven to broil and line baking sheet with parchment paper.
- In medium mixing bowl combine the cashew butter, spices and oil. Add in the cauliflower florets, and stir until cauliflower is well coated.
- Spread onto prepared baking sheet and sprinkle cashews on top.
- Broil for 5-10 minutes (until cauliflower is soft when poked with fork)
- Enjoy.
And if you care, it’s both vegan & gluten free. Roasted Creamy Cashew Cauliflower - a warming dish with simple prep & little bake time #vegan #glutenfree Share on X
Now I am off to chasing the kiddos around!! I can sometimes understand why some moms unwind with a glass of wine or start their day with a cup of Joe…..I get it now 😉
Until Next Time Be Whole and Be Fit