Cast-Iron Veggie Cake with Sun-Dried Tomato Cashew Cream

1. Preheat the oven to 400°F. Peel the potato and carrots and trim the kohlrabi leaves. Using a food processor with a shredding attachment or the largest holes on a box grater, grate the vegetables and place in a fine-mesh sieve or cheesecloth. Squeeze the liquid from the shredded vegetables, removing as much liquid as possible. Discard the liquid. Add the diced onion to a large bowl with the shredded vegetables. Add the egg and mix to combine. Add the flour, spices, and dried herbs, then stir.

2. Heat a 10-inch seasoned cast-iron skillet on the stove over medium heat. Add 2 tablespoons olive oil. Once the oil is hot, add the veggie mix to the skillet and press into a single even layer. Cook for 5 minutes, drizzle the remaining olive oil on top, and bake in the oven for 20 minutes. The cake should be lightly browned, with darker brown edges. Turn on the broiler and broil for 7 to 10 minutes, until golden brown and sizzling. (Note: The total broiling time will depend on how close your rack is to the broiler as well as the strength of your broiler.) Remove from the oven and sprinkle with salt. Cut in 4 to 6 slices and serve immediately with the sun-dried tomato cashew cream (see below) and fresh basil.

3. To make the cashew cream, place the cashews in a bowl. Cover with water and soak for about 4 hours in the fridge. Drain and rinse thoroughly. Place the rinsed cashews in the bowl of a food processor or blender with the ¾ cup water, garlic, lemon juice, and salt. Purée until very smooth. Add the sun-dried tomatoes and thin out with additional water to your desired consistency. Blend until smooth. Store in the fridge for up to 3 or 4 days.