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Preheat the oven to 375.
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Cut the asparagus into 1 inch pieces.
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Coat the asparagus with 1/2 tablespoon coconut oil and place on a lined sheet pan.
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Cook in the oven until tender, about 10-15 minutes.
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In a large sauté pan over medium heat melt the coconut oil.
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Add the diced onion and cook until translucent about 5 minutes.
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While the onions are cooking, add the cauliflower pieces to a food processor (may need a few batches) and pulse 5-8 times until rice pieces are formed.
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Add the cauliflower rice to the onions and mix with the onions.
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Cook another 5 minutes.
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In a blender, add the cashews and broth, blend until smooth and creamy.
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To the cauliflower and onion mixture add the roasted asparagus, peas, cashew cream, and season with salt and pepper.
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Mix well until everything is combined and covered with cream sauce.
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Garnish with parsley.
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Serve warm and store leftovers in an airtight container in the fridge for up to one week.