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.
Ingredients: 1 tbsp. #coconut oil. 1 tbsp. coconut sugar. Â½ tsp. ground cinnamon. Â¼ tsp. ground nutmeg. Â¼ tsp. ground ginger. 1 medium kabocha squash, halved and seeded. Directions: Preheat the oven to 425. Cut the squash after youâve seeded and halved it, and slice it into slices about an inch thick apiece. Spray a baking pan with nonstick spray or cover with foil and place the squash all over the pan evenly, being sure they arenât lying on top of one another. You may need to use two pans if yours are small. Next, in a small bowl, mix all your ingredients together except the kabocha.