Cauliflower in Coriander Cashew Sauce
Elevate your dinner table with this vibrant and creamy Cauliflower in Coriander Cashew Sauce, a plant-based dish that perfectly balances bold flavors with hearty textures. Tender cauliflower florets are coated in a luscious sauce made from fresh coriander, subtly sweet cashews, and rich coconut milk, creating a perfect harmony of earthy, zesty, and nutty notes. Infused with aromatic spices like cumin, turmeric, and ground coriander, this dish offers a taste of the exotic in every bite. Quick to prepare yet impressively flavorful, it’s ideal for weeknight meals or special occasions. Serve this dairy-free, gluten-free delight with steamed rice, naan, or your favorite flatbread for a wholesome and satisfying experience.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 0.5 cup Cashews
- 1 bunch Fresh coriander (cilantro)
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 Green chilies
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Water
- 1 tablespoon Lime juice
Instructions
Cut the cauliflower into medium-sized florets and blanch them in boiling water for 3 minutes. Drain and set aside.
Soak the cashews in hot water for 10 minutes, then drain and blend into a smooth paste using 2 tablespoons of water.
Roughly chop the onion, garlic, ginger, green chilies, and fresh coriander (including the stems).
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onions are translucent.
Add the green chilies, coriander stems, ground coriander, ground cumin, and turmeric powder to the pan. Cook for another 2 minutes until the spices are fragrant.
Transfer the sautéed mixture to a blender, add the fresh coriander leaves, and blend into a smooth paste using 1/4 cup of water.
Heat the remaining 1 tablespoon of vegetable oil in the same pan over medium heat. Add the cauliflower florets and sauté for 5 minutes until lightly golden on the edges.
Lower the heat and pour the coriander paste into the pan. Cook for 3 minutes, stirring occasionally.
Stir in the cashew paste, coconut milk, salt, and 1/2 cup water. Simmer on low heat for 8-10 minutes until the cauliflower is tender and the sauce thickens to your desired consistency.
Adjust the seasoning if needed. Turn off the heat and stir in the lime juice for a fresh, tangy finish.
Garnish with additional fresh coriander leaves and serve hot with rice, naan, or flatbread.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
