Cauliflower ‘Risotto’ with Cashew ‘Cream’ by Foodie’s Markets Chef Laura Brennan - Foodies Markets

Ingredients

• 10 to 12 ounces unsalted cashews, raw or toasted
• 1 head cauliflower, approximately 2 ½ pounds (as purchased weight -“AP”)
• ½ Vidalia or white onion, approximately 4-5 ounces, peeled weight (edible portion- “EP”), plus extra for optional vegetable stock
• 3 cloves garlic, peeled and finely minced or mashed
• Optional: ½ stalk celery, roughly chopped
• 2-3 tablespoons olive or vegetable oil or unsalted butter…or any combination/mix of these cooking fats
• 2-3 cups hot water or vegetable stock (see below for recipe to make a quick vegetable stock) **
• Kosher salt, (to taste -“T.T.”)
• Fresh ground pepper (white pepper instead of black is a nice touch…. if you have it)
• 4 ounces gouda cheese, grated
• ½ fresh lemon
• ½ pound medium asparagus spears
• ¼ pound sugar snap peas
• 2 tablespoons minced chives