Cauliflower In Coriander Cashew Sauce Recipes

CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY

Steps:

• Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
• In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
• Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
• Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
• Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

ROASTED CAULIFLOWER WITH TOMATO & CASHEW SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
• Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter and cream, then season to taste.
• Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.

CAULIFLOWER IN CORIANDER CASHEW SAUCE

Steps:

• Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.
• Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.
• Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water) to prevent curry from sticking.
• Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.
• Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.
• If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.