Butter Cauliflower and Rice – Indian Style

Serves 4 – 6

Health Benefits of Cauliflower – High in Fibre and a good source of antioxidants, may aid in weight loss, high in choline (a macronutrient that is important for liver function), rich in sulforaphane (well studied to be anticancer, anti-inflammatory and may even protect us against aging and diabetes) PLUS it is a great substitute for chicken. (The above information was found by webmd.com)

Ingredients

· ¼ Cup Vegetable Stock

· 1 Red Onion - Minced

· 3 Garlic Cloves – Minced

· Thumb Size Piece of Ginger (Minced)

· 2 or 3 TBSP of dairy free butter (we use Nuttlex original)

· 1 Medium Cauliflower – Cut into Florets (roughly 6 cups)

· 3-4 Cups of Basmati Rice – Cooked (or rice or grain of your choice)

· Fresh or dried Coriander (Optional)

· Naan Bread or Pappadums (Optional)

Sauce

· 2 ½ Cups of Water

· ½ Cup Raw Cashews

· 1 140gm Concentrated Tomato Paste (Pic down below)

· 1 TBSP Garam Masala Powder

· 1 TSP Cumin Powder

· 1 TSP Chilli Powder (Optional)

· 1TSP Pink Salt (Optional)

· 3 TBSP Raw Sugar or Maple Syrup

Method

Hot Tip – Pre-cut onions, garlic, ginger and cauliflower, kick off your rice first and either steam or boil your cauliflower for 5 mins to soften slightly.

· In a large pot heat vegetable stock over medium heat.

· Stir in onions, garlic and ginger.

· Once onions are translucent – add your butter and put on low heat.

· Sauce – In a blender add all the ingredients and blend until smooth and creamy.

· Pour your sauce into your pan and stir in the cauliflower florets.

· Cover and bring to simmer for 10 mins (or until cauliflower is fork tender).

· Be sure to stir frequently so your sauce does not burn in the pan.

· Serve on a bed of rice and add coriander, naan bread or pappadums if you desire.

· Enjoy.