Cauliflower is having its turn in the superfood lime light at the moment, and with good reason too. It's a low energy, high nutrition, affordable veggie that will easily fit into heaps of home-cooked meals. It’s high in a number of powerful antioxidants including sulforaphane, which is a well-studied antioxidant and is associated with a lowered risk of many disease states. Some of the other amazing nutrients found in cauliflower include Vitamins C, K, B6, Folate, Pantothenic acid, Potassium and Manganese. We’ve also used chickpeas in this dish. Flavour and texture-wise they work so well, they contribute a source of protein and they also contain an awesome range of nutrients including calcium, Iron, Magnesium and Vitamin B6.
1 head of cauliflower, cut into florets
1 can organics chickpeas, drained
1 can coconut cream
1 1/2 tsp garam masala
1 1/2 tsp turmeric powder
1 tsp Kashmiri chilli powder (or 1/2 tsp chilli powder, 1/2 tsp paprika)
4 cloves garlic, grated
1 thumb-sized piece of ginger, grated
5 cardamom pods
1 onion, chopped
1 green chilli, chopped
1 small bunch coriander, leaves seperated and stalks chopped
1 can crushed tomatoes
1 tbsp tomato paste
1 green capsicum, chopped
1/4 cup sliced almonds and garlic, toasted to garnish (optional)
50 g The Wholefood Pantry Cashews
2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt
2 tbsp The Wholefood Pantry Coconut Oil
1. Soak the cashew nuts with half a can of coconut cream and ¼ cup boiling water in a bowl, let sit until required.
2. Cook rice according to packet instructions, set aside.
3. Preheat oven to 220C.
4. Combine the spices (except for cardamom) pods in a bowl.
5. Place cauliflower florets and chickpeas on a baking tray with 1 tbsp coconut oil and 1 tsp spice mix, and bake for 10 minutes, then set aside.
6. Meanwhile add the remaining spices to a large fry pan and fry for a few seconds until fragrant.
7. Add 1 tbsp coconut oil, chopped onion, green chilli and coriander stalks, fry for about 5 minutes or golden brown.
8. Grate in 4 cloves of garlic and 1 thumb-sized piece of ginger. Cook for 1 minute.
9. Add in crushed tomatoes and tomato paste, 1 tsp salt and cook on a low heat for a further 10 minutes to concentrate the paste.
10. Meanwhile, blitz the cashew nuts and the liquid in a high powered blender to make a puree, and add to the sauce.
11. Add in the roasted cauliflower and chickpeas, green capsicum and the remainder of the coconut cream and cook for a further 5 minutes.
12. Serve with cooked rice, garnish with coriander leaves and toasted slivered almonds and garlic (optional).