I’m cooking cauliflower again, in a one-pot recipe again. Cauliflower is quite versatile, and using it in different ways is good for keeping life interesting. This is a recipe where you have to hang in the kitchen for about 20 minutes to cook it, but at the same time it doesn’t require that much attention. You can obviously add chicken to this dish or serve over chicken. This recipe is based off a half of a large head of cauliflower, I would estimate 4 to 6 cups of florets. If you want to use a whole larger head, double the recipe.
What you need:
- Deep pot or stock pot (at least 4 to 6 quarts).
- 1/2 large head of cauliflower florets (4 to 6 cups).
- 1 can of coconut milk (light or regular).
- 1 tbsp coconut oil.
- 1/2 cup cashew halves.
- 1/2 cup sunflower seed butter or cashew butter.
- 1 tsp chili paste.
- 1 tsp red pepper flakes.
- 1 to 2 Tbsp of curry powder of choice, start with less as you can always add more. I use this spice blend.
How you make it:
- Add your coconut oil to your pot and set head to medium.
- Once oil is hot, add your cashew pieces and stir well. The goal is to lightly toast them in the oil and get them to release their oils. You may have to increase your heat. Add a few pinches of your curry powder to the cashews while toasting them.
- Add your cauliflower florets, coconut milk, curry powder, and chili paste. Stir well.
- Bring your coconut milk to a light simmer and then back the head down and c
- ook on medium for up to 10 minutes, until cauliflower is tender and sauce has reduced slightly.
- Add your sunflower or cashew butter and stir well. Cook until sauce is desired consistency from reduction.
- Garnish with additional chopped cashews and red pepper flakes. Enjoy!