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.
Heat a large skillet or wok to medium high, then swirl it with oil to coat. Add the cabbage and a handful of raw cashews and cook until the cabbage is almost tender, about 5 minutes. Pour the sauce into the skillet and cook for 2-3 minutes more, or until the cabbage is soft and the sauce has reduced a bit.ut your cabbage into 1-inch thick slices, brush them on both sides with olive or grapeseed oil, and season them with salt, pepper, and a few sprinkles of Italian seasoning. Put the cabbage slices on a baking sheet, and roast them at 400ÂºF for 30-40 minutes, flipping them over halfway through cooking time.