Creamy and spicy, this cauliflower curry is the perfect meatless Monday star.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
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
1large head cauliflowerabout 2 pounds
3tablespoonolive Oil
1/2teaspoongarlicminced
1/2teaspoonsalt
Cashew Sauce
1/2cupcashewspreferably soaked overnight. More in post above.
1/2teaspoongarlicminced
1/2teaspoonsalt
1/2teaspoonred chili powder
1teaspooncumin 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.