Cashew Curry Cauliflower

Cashew Curry Cauliflower
I found this recipe hidden in an advertisement for a particular brand of cashew butter. It seemed simple enough, plus I wanted a change of pace to my usual seasonings. The curry flavor is not overwhelming as I have found in a lot of curry flavored dishes. If you find the flavor still a bit to strong, you can easily adjust the amount of curry without changing the core of this dish.


Cashew Curry Cauliflower
Chef Ria: 
  • 1 head cauliflower, cut into large florets
  • ½ cup of creamy cashew butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp curry power
  • ¼ sea salt
  • ¼ cup water
  1. Preheat the broiler. Your oven rack should be in the top portion of the oven so the cauliflower is about 3 – 4 inches away from the heat while cooking. In a large bowl whisk together cashew butter, curry powder, olive oil and salt. A enough water to mixture until you get pancake consistency. Toss the cauliflower in the curry mixture. Spread out cauliflower on a baking sheet and place under the boiler for about 8 – 10 minutes, until tender when pierced and golden brown.


Recipe derived from Nov/Dec 2011 Clean Eating Magazine

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