Cauliflower in Cashew Sauce

So let’s talk about cauliflower. It’s big and It’s beautiful. Always fascinating to look at but never fun to eat. At least that’s how I felt growing up. I seldom touched it at the dinner table. In Pakistani and Indian cuisine it is often paired with the potato. Aloo Gobi. 

That was then.

Wiser and more conscientious of my eating habits, cauliflower seems more appetizing with impressive amounts of phytonutrients and antioxidants. The most surprising to me though is the amount of vitamin C in it. It is said to provide 77% of the recommended daily value in just one serving! Read more here.


When consumed at least once a week it has shown a decreased risk of:

An extremely versatile vegetable, it can be eaten raw or cooked and is enjoyed in salads, roasted or in the form of curries.

On one of my many browsings on the internet I had come across an article by Diane Jacobs, author, editor and writing coach on Nigella Lawson’s voice in recipe writing. While the article educated me in so many ways, the Cauliflower and Cashew Nut Curry that is mentioned piqued my interest. I knew, sitting in my fridge was a whole head of cauliflower I had sliced up in my last meal prep, that was just waiting to be cooked. Although I couldn’t find the recipe anywhere online, I was salivating at the idea of the two together. So, within no time flat I was in the kitchen with just the inspiration and the ambition. The result turned out pretty delish, if I do say so myself! Hubby gave it his seal of approval too which isn’t always easy to get. 

Cauliflower in Cashew Sauce
Prep time
Cook time
Total time
Creamy and spicy, this cauliflower curry is the perfect meatless Monday star.
Recipe type: Lunch/Dinner
Cuisine: Pakistani
Serves: 4-6
  • 1 large hear cauliflower, broken into florets
  • 3 tbsp Olive Oil
  • ½ tsp garlic, minced
  • ½ tsp salt
  • Cashew Sauce
  • ½ cup cashews, dry roasted
  • ½ tsp garlic, minced
  • ½ tsp salt
  • ½ tsp red chili powder
  • 1 tsp cumin powder
  • ½ tsp garam masala powder
  1. Prepare the cauliflower by removing the leaves and cutting into quarters.
  2. Break the quarters into bite sized florets.
  3. Warm the olive oil in a large skillet over medium-high heat
  4. Once the oil is warm,add garlic and saute tilll golden brown
  5. Next add the salt and turmeric powder
  6. Add the cauliflower and saute for about 2 minutes
  7. Add ¼ cup of water, lower the heat to medium low and let cook for about 5 minutes
  8. While the cauliflower is cooking, make the cashew sauce
  9. In a food processor add cashews and all the spices and blend till you get a sauce-like consistency(you can add some water to facilitate the blending)
  10. Once the cauliflower has turned slightly translucent, uncover the pan and raise the heat to high in order for the water to cook off, about 5 minutes
  11. Next, add the cashew sauce to the pan and stir to combine and coat the cauliflower
  12. Cover and simmer an additional 5 minutes
  13. Garnish with cilantro and serve


  • Leftovers can be stored in the refrigerator for 3-4 days
  • if you like shrimps, this curry will be a hit, the texture of cooked cauliflower is the same. My boys love shrimps and this was a great motivator!

How do you like to eat cauliflower? Cooked or raw? Share in the comments below, I love to hear from you!

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  • Dianne Jacob

    Thanks for the link!

    • Zeeshan

      You’re welcome! So honored to have you visit my site:) Love your work!

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