Cauliflower with Cashews A Better-Than-Meat Recipe Easy, Simple, and Delicious

In many recipes, cauliflower and cashews are an excellent meat substitute. This concoction is nutrient-rich in addition to being delicious. This is a really easy meal that will make you completely forget about meat.

Components

1. One sizable cauliflower head, divided into florets
2. One cup uncooked cashews
3. Two tsp olive oil
4. One onion, chopped finely
5. three minced garlic cloves
6. One sliced red bell pepper
7. One teaspoon of cumin powder
8. one tsp finely ground turmeric
9. One tsp of paprika
10. Half a teaspoon of chili powder, optional for added spiciness
11. To taste, add salt and pepper.
12. 1/4 cup veggie broth or water
13. One tablespoon of tamari or soy sauce
14. One tablespoon of lemon juice
15. Finely chopped fresh parsley or cilantro (for garnish)

Guidelines

Get the cashews ready:

• To soften the cashews, soak them in boiling water for approximately fifteen minutes. After draining, set away.

When cooking cauliflower,

• A big skillet filled with one tablespoon of olive oil is heated to medium-high heat.
• Add the cauliflower florets and simmer, stirring periodically, for about 10 minutes, or until they begin to color and soften. Take out and place aside from the skillet.

Prepare the Veggies:

• One more tablespoon of olive oil should be added to the same skillet.
• Add the chopped onion and simmer for about 5 minutes, or until it turns translucent.
• Once aromatic, add the minced garlic and simmer for an additional minute.
• Cook the chopped red bell pepper for three to four minutes, or until it becomes tender.

Include Spices:

• Add the chili powder (if using), paprika, turmeric, ground cumin, salt, and pepper. Simmer the vegetables for one to two minutes, or until the spices are thoroughly mixed in.

Mix Everything Together:

• Once again, add the cooked cauliflower to the skillet and mix it in with the spices and other veggies.

Fill the skillet with the soaked cashews.

• Add the tamari or soy sauce along with the water or vegetable broth. Toss to thoroughly mix in all the ingredients.
• Simmer for a further five to seven minutes to let the flavors to combine and the cauliflower to soften completely.

Finally, add little lemon juice:

• Add the lemon juice and stir to give the dish a zesty, new taste.
• If necessary, adjust the seasoning by adding extra salt and pepper.

Serve:

• Spoon the cashew and cauliflower mixture onto a platter.
• Add some cilantro or parsley as a garnish.

Advice

• Make it Creamy: To create a cashew cream, mix half of the soaked cashews with a small amount of water for a creamier texture. When all the ingredients are combined, add this to the skillet.
• Add More veggies: For extra nutrition and diversity, feel free to add additional veggies like spinach, carrots, or peas.
• Serve with Grains: This recipe tastes great with quinoa, rice, or even pita or naan bread on the side.

Benefits to Nutrition

• Cauliflower: Packed in antioxidants, fiber, and vitamins C and K, cauliflower is a health-promoting vegetable.
• Cashews: Nutritious fats, protein, and important minerals like zinc and magnesium can all be found in cashews.
• Spices: In addition to adding depth of flavour to a dish, spices like cumin and turmeric offer anti-inflammatory qualities.

In summary

• A tasty and simple recipe to prepare, cauliflower with cashews can be a filling substitute for meat. This recipe is full of flavour and packed with nutrients, making it ideal for a filling lunch or a quick weekday meal. Try it and savor the amazing fusion of flavors and textures!