Best Rogenes Cauliflower Cashew Salad Recipes
CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
ROGENE'S CAULIFLOWER CASHEW SALAD
Christmas Eve was the first time we tried this recipe. It was delicious! Much better to suffer from cauliflower mouth than cauliflower ear!!
Provided by Hill Family
Categories < 30 Mins
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine lettuce, cauliflower, cheese, croutons and cashews.
- Set aside while preparing dressing.
- To make dressing: Stir together the mayonnaise, sugar and Parmesan cheese. The dressing and salad can be made ahead of time and combined just before serving.
- Tips: try adding 1/2 cup chopped green onions. Adjust the sugar to your taste. A lower calorie option would be to use plain yogurt instead of mayonnaise or salad dressing.
Nutrition Facts : Calories 448.6, Fat 30.4, SaturatedFat 9.3, Cholesterol 32.6, Sodium 642.7, Carbohydrate 34.7, Fiber 3.3, Sugar 15.7, Protein 13.5
ROASTED CAULIFLOWER WITH TOMATO & CASHEW SAUCE
For an easy veggie dinner, try this roasted cauliflower. It has a deliciously nutty flavour that works well with a simple tomato and cashew sauce
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
- Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter and cream, then season to taste.
- Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.
Nutrition Facts : Calories 240 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
CAULIFLOWER CASHEW SALAD
Ranch dressing provides the mild seasoning in this quick and crunchy vegetable salad sent in by Darcy Dougherty, of Postville, Iowa. Buying precut cauliflower from your grocer's produce section helps streamline prep even further.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.
Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 299mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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