RECIPE: Grilled Caulilini with Golden Cashew Cream

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Enjoy the boldness of this grilled caulilini.

It’s drizzled with a creamy and rich cashew cream sauce that adds a savory component topped with salty fried capers, sweet pickled raisins and beets finished with the nutty crunch of pistachios.


Golden Cashew Cream

  • 1 cup cauliflower florets
  • 2 medium parsnips peeled, ½ inch dice
  • 11 ounces raw cashews
  • 2 cups cashew milk
  • ½ tablespoon fresh sliced turmeric root
  • 3 small peeled gold beets
  • ½ cup sautéed diced onions
  • 1 tablespoon chopped garlic sautéed
  • ½ cup coconut milk
  • ¼ cup nutritional yeast flakes
  • Salt & pepper to taste

Place parsnips, cauliflower and cashews in a pot of boiling water. Cook until soft and drain. In a separate pot cook beets and turmeric until soft in a pot with just enough water to cover it. Combine all remaining ingredients in a blender and blend until smooth.

Pickled Beets

  • ½ cup sliced golden beets
  • 1 cup vinegar
  • 3 tablespoons honey
  • 2 whole star anise
  • 5 cloves
  • 1 cinnamon stick

Combine all ingredients except the beets in a pot and bring to a boil. Pour mixture over raisins and let cool under refrigeration.

Pickled Raisins

  • 1 cup vinegar
  • 3 tablespoons honey
  • 2 whole star anise
  • 5 cloves
  • 1 cinnamon stick
  • ¼ cup gold raisins

Combine all ingredients except the raisins in a pot and bring to a boil. Pour mixture over raisins and let cool under refrigeration.

Grilled Caulilini

Trim excess stems and toss in olive oil, salt and pepper. Grill on high heat on char grill broiler.

Fried Capers & Chopped Pistachios

Drain capers and deep fry until crispy. Chop pistachios.

On a clean plate or platter under sauce with the golden cashew cream. Top with grilled caulilini and garnish with pickled raisins, chopped pistachios, fried capers, pickled beets and dill sprigs.

*Our chef recommends this dish as a meal or the perfect side to a pan seared, fresh caught salmon or halibut.

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