CREAMY CURRIED CAULIFLOWER WITH CASHEWS

WF  DF  GF  SF  VEG  VG    Serves 3

Wave goodbye to soggy cauliflower, and say hello to a spicy and delicious aromatic curry. Flavoursome florets soak up the masala beautifully and transport you to Bollywood with every mouthful.

2 tablespoons extra virgin coconut oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon finely chopped ginger

1 tablespoon curry powder

2 teaspoons turmeric

1 teaspoon ground cinnamon

2 teaspoons cumin

1 large cauliflower, cut into florets

570 ml (20 fl oz) additive-free coconut milk

2 teaspoons grated lemon zest

155 g (5½ oz/1 cup) raw cashews

Celtic sea salt and freshly ground black pepper, to taste

3 tablespoons chopped coriander (cilantro) leaves

555 g (1 lb 4 oz/3 cups) cooked brown rice, to serve

Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for 3–5 minutes. Add the garlic, ginger, curry powder, turmeric, cinnamon and cumin and stir for 1 minute, until the spices are fragrant. Add the cauliflower, coconut milk, lemon zest, cashews and salt and bring to the boil. Reduce the heat and simmer, covered, for 15–20 minutes.

Finish with salt and pepper, coriander leaves and serve with brown rice.

Health Benefit

Cauliflower is nutrient-rich and loaded with vitamin K, folate, fibre and antioxidants. Its benefits are manifold, and include maintaining excellent blood flow for the heart and kidneys, reducing inflammation and strengthening the immune system.