Method. 1  Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins â lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish. 2  Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter.
Instructions. 1  Take a Cashew fruit in your hand. You can remove the seed/nut first then cut off the top part of the fruit where the seed was attached too. 2  Keep aside the raw green seed/nut nut for the roasting process and cut your edible part of the fruit into bite size pieces. 3  You can indulge it already at this point.
In a blender, process the cashews until they resemble a very fine, almost powdery, meal. Add the oil, fresh orange juice and salt, and blend for 30 seconds to 1 minute. Using a rubber spatula, scrape down the sides of the blender, making sure that the mixture is consistent and no clumps remain in the bottom. Blend for 30 seconds more. Test the cashew butter, adding agave nectar or more oil or salt as desired.