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.
The recipe works with almonds, pecans, walnuts, macadamia nuts, and peanuts, although you may need to adjust the baking time slightly. Between the salty-and-sweet factor along with the crunch factor, I went to town on the cashews immediately as they came out of the oven.