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cauliflower cashew curry in a serving bowl with cilantro garnish bowl on the side and a couple of forks on a napkin to the right
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Cauliflower in Cashew Sauce

Creamy and spicy, this cauliflower curry is the perfect meatless Monday star.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Pakistani, Pakistani, Indian, South Asian
Keyword: cauliflower recipes, gobi, indian cauliflower recipes, Pakistani cauliflower recipe
Servings: 4
Author: Zeeshan Shah

Equipment

  • 1 saute pan

Ingredients

  • 1 large head cauliflower about 2 pounds
  • 3 tablespoon olive Oil
  • 1/2 teaspoon garlic minced
  • 1/2 teaspoon salt

Cashew Sauce

  • 1/2 cup cashews preferably soaked overnight. More in post above.
  • 1/2 teaspoon garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder

Garnish

  • garam masala optional
  • cilantro

Instructions

  • Prepare the cauliflower by removing the leaves and cutting into quarters. Break the quarters into bite sized florets.
  • Warm the olive oil in a large saute pan over medium-high heat. Once the oil is warm, add garlic and saute till golden brown
  • Next, add the salt and turmeric powder and stir. Add the cauliflower and saute for about 2 minutes. Add 1/4 cup of water, lower the heat to medium low and let cook for about 10 minutes or till fork tender.
  • While the cauliflower is cooking, make the cashew sauce. In a food processor add cashews, all the spices, water and blend till you get a sauce-like consistency.
  • 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
  • Next, add the cashew sauce to the pan and stir to combine and coat the cauliflower.
  • Cover and simmer an additional 2 minutes.
  • Garnish with cilantro, garam masala and serve.