Instructions:
- Preheat the Oven:
Heat your oven to 400°F (200°C) for roasting. - Roast the Cauliflower and Cashews:
In a large bowl, toss the cauliflower florets and cashews with 1 tablespoon of olive oil, turmeric, curry powder, and cumin seeds. Mix until everything is well coated.
Spread the mixture evenly on a baking sheet.
Roast in the oven for 15-20 minutes, stirring halfway, until the cauliflower is tender and golden brown. - Sauté the Onion and Garlic:
While the cauliflower and cashews roast, heat the remaining tablespoon of olive oil in a skillet over medium heat.
Add the chopped onion and garlic, sautéing until the onions turn translucent and the garlic becomes fragrant, about 5-7 minutes. Season with salt and pepper. - Combine the Ingredients:
Once the cauliflower and cashews are roasted, transfer them to the skillet with the sautéed onions and garlic.
Toss everything together, adjusting seasoning as needed. For an extra kick of flavor, add a squeeze of lemon juice or a dash of soy sauce. - Serve:
Serve the dish hot, garnished with freshly chopped cilantro. Enjoy it as is, or pair it with rice or quinoa for a more substantial meal.
Nutritional Benefits:
Cauliflower is loaded with vitamins C, K, and B6, offering a healthy dose of fiber while remaining low in calories. Cashews add a satisfying crunch, along with protein and healthy fats. This combination results in a well-balanced, flavorful dish that’s as delicious as it is nutritious.
This Cauliflower and Cashew recipe is sure to become a favorite in your culinary repertoire, providing a hearty, meat-free meal that’s rich in flavor!
