Sunday, October 14, 2007

Cauliflower in a Cashew Sauce

We had family over this weekend, so we cooked up an Indian feast. As always, I made a large pot of dhal and some tandoori tofu. Both were big hits with our non-vegan guests. I also made this Cauliflower in a Cashew Sauce--awesome.

- 3 onions, peeled and quartered
- 1 small can tomato paste
- 2/3 cup raw cashews
- 3 tsp garam masala
- 3 garlic cloves, crushed
- 2 tsp chili powder
- 2 tbsp lemon juice
- 1/2 tsp tumeric
- 2 tsp salt
- 4 tbsp soy yogurt
- 4 tbsp oil
- 2 1/2 cups water
- 1/2 bunch fresh coriander, chopped
- 1/4 cup golden raisins
- 1 head cauliflower, chopped into florets
- 2 cups mushrooms, cut in quarters

1. Put first 10 ingredients (onion through yogurt) into a blender and blend until smooth.
2. Heat oil in a large pot or wok on medium. Fry lixture from blender for 2 minutes. Add cauliflower and mix well.
3. Add water, raisins, and half the coriander. Cover and cook until cauliflower is tender (about 15 - 20 minutes).
4. Add mushrooms and cook for another 10 mins. Garnish with reminaing coriander and serve


Coppe said...

This looks very nice. It's going on my list of things to make this week.

I love cauliflower and I've never tried it with cashews.

Vegan Dad said...

Thanks for the note, Coppe. The cashews give the sauce a creamy taste that works well with the tomoato and spices. You could throw in some extra firm tofu chunks if you want. Let me know how it all turns out (or, I Guess I could just look on your blog).

Coppe said...

I will (I promise a blog post with photos!). It's on my list for tomorrow.

I can just imagine the chunks of tofu oozing with creamy cashew sauce. I'll make sure to pick up some tofu tomorrow.

Coppe said...

It was as good as it looked. I made a big batch, because I don't have any time to cook tomorrow or the day after, so I'm going to be enjoying it for a couple of nights more (something which I do not regret at all).

Here's the blog post (with photos!).

Anonymous said...

You had me until "mushrooms"... I hate mushrooms. Normally I'd leave them out but 2 cups is a lot to leave out. Can I substitute some other vegetable?

Vegan Dad said...

You can just leave the shrooms out (they cook down anyway) and enjoy the cauliflower.

Anonymous said...

Thanks, will do.

Vegmers said...

I loved this recipe! I added about 2/3 of a pound of tofu and the mushrooms that are called for. I'm very glad that it made a huge quantity so that my husband and I can eat it for several meals.

Anonymous said...


Sorry, I'm a novice cook. Is the chili powder the kind you use in mexican cooking or is it hot Indian chili powder?