The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Here is a way to enjoy all the healthy nutrients of cauliflower in a creamy and delicious way.

Made with a creamy cashew based sauce in the NutraMilk, this recipe is completely plant-based and gluten-free. Enjoy!

Check out all the health benefit of cashew milk, here.


  • 1 large head cauliflower cut into florets
  • 2 Tbsp. olive oil
  • 4 Tbsp. vegan butter
  • 4 tbsp. gluten-free all-purpose flour
  • 2 cups cashew milk made with the NutraMilk
  • 1/2 cup nutritional yeast, divided
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. nutmeg
  • 1/4 cup Panko bread crumbs (gluten-free)
  • Chopped parsley for garnish

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


For cashew Milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.
    • Set aside.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Arrange cauliflower florets on a baking sheet. Drizzle with olive oil, salt and pepper to taste. Toss well and roast for 15-20 minutes until florets are tender and browned. Remove from oven and reduce heat to 375 degrees F.

  • In a saucepan, melt butter over low heat. Add the GF flour and whisk for 1 minute. Pour the cashew milk and 1/4 cup of nutritional yeast into the saucepan. Let it come to a boil while whisking constantly until thickened. Remove from heat. Stir in black pepper, garlic powder, smoked paprika, and nutmeg. Set aside.

  • Transfer roasted cauliflower florets to a greased baking dish. Pour the sauce evenly on top. Sprinkle remaining nutritional yeast and GF Panko breadcrumbs evenly over the top. Bake for 25-30 minutes or until top is browned. Serve immediately. Enjoy!

Recipe inspired by Calafia Farms.