1/2 cup tofu, drained and cubed
12 cup raw cashews or sunflower seeds
1 cup sweet bell red peppers, seeded and chopped
2 Tbsp. cornstarch
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
1 tsp. olive oil
1 1/2 cups water
1 Cauliflower head, washed and with the florets separated
Put all the ingredients in the blender and process till smooth. Scrape into a saucepan.
Drop the florets into this cream and cook at a slow heat for about 25 minutes until the sauce is thick and the
florets are tender.
Yield: Depending on servings, serves 2 or 3.
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