Cauliflower & Raspberry Cheesecake

By Amy Crawford

Cauliflower and raspberries are an unusual combination, that is for sure. One wonders what was going on in the mind of acclaimed Holistic Nutritionist Lee Holmes as she developed this cheesecake recipe! Another attempt to supercharge her food no doubt - and supercharge it she has!

The result of this cauil-berry combo is a silky and sweet dessert. Cauliflower creams beautifully and with the addition of bright raspberries turns a wonderful pink.

Is it time to take the road less travelled folks? Go on, delight yourself and your loved ones with this culinary surprise!

For the base:
3/4 cup raw cashews
1 cup shredded coconut
1/4 teaspoon stevia powder
1/4 cup freshly squeezed lemon juice
1 tablespoon melted coconut butter

For the filling:
2 cups raw cashews
1/2 cup coconut butter
1 1/2 cups cooked cauliflower (about 1 small)
1 cup frozen raspberries
1 teaspoon vanilla extract
1 tablespoon lemon juice 
1 tablespoon rice malt syrup, or 1/4 teaspoon stevia powder
1/3 cup coconut milk
1/2 cup fresh raspberries, for decorating 

Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients. Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16 cm (61/4 inch) cake tin and place in the freezer for 30 minutes.

To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth. Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for 1 hour, until set.

Top with fresh berries and serve. This will keep for up to 1 week in the fridge, and 2 weeks in the freezer.

Cauliflower is super versatile, after this recipe that is definitely for sure. So here are some other ways to cook with this super yum vegetable. 

Cauliflower

If you're yet to experience the joy that comes from perusing one of Lee Holmes' books, you can find them in her bookshelf here. The hard cover, Supercharged Food, was the first book I ever purchased on my wellness journey and it became my bible for some time. We also provided a review for her book You Can Heal Your Gut here, and her gorgeous book Supercharged Food for Kids, here.

 

*Please note, we receive a small commission for any book sold via Lee's website.

 

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Published:

March 08 2016

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