Salmon, Tomato, and Cauliflower Bake

A savoury tomato and cauliflower bake dish that is sure to become a family favourite.


  • cups raw cashews
  • cups no-salt chicken stock
  • tbsp horseradish
  • tbsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • tbsp cornstarch
  • clove garlic
  • cups chopped cauliflower florets, blanched
  • ½ cup loosely packed fresh parsley, finely chopped
  • tomatoes, sliced


  1. Preheat oven to 375°F.
  2. Soak cashews in chicken stock for 1 hour.  Once soaked, add cashews, mustard, cornstarch, horseradish, paprika, pepper, and garlic to a food processor and blend to a fine creamy consistency, spoon mixture into a big bowl.
  3. Bring a large pot of salted boiling water to a boil.  Blanch cauliflower for 1 minute and drain.
  4. Stir cauliflower, salmon, and parsley into the cashew sauce.
  5. Spoon mixture into a 9-inch ovenproof baking dish, place sliced tomatoes over mixture and bake at 375°F for 30 minutes or until bubbling.