Cauliflower with Cashews: A Delicious Meat Alternative

Ingredients:

• 1 large cauliflower head, chopped into bite-sized florets
• 1 cup raw cashews
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• 1/2 cup vegetable broth or water
• 2 tablespoons lemon juice
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Prep the Cashews:
   • Soak the cashews in warm water for about 15-20 minutes, then drain and set aside. This softens them and enhances their creamy texture.
2. Cook the Cauliflower:
   • Heat the olive oil in a large skillet or wok over medium heat.
   • Add the chopped onion and garlic, sautéing until they become soft and translucent, about 3-4 minutes.
   • Stir in the cumin, turmeric, smoked paprika, and chili flakes. Cook for an additional 1-2 minutes until the spices are fragrant.
3. Combine Ingredients:
   • Add the cauliflower florets to the skillet, stirring well to coat them with the spice mixture.
   • Pour in the soy sauce and vegetable broth, then cover and cook for 8-10 minutes, or until the cauliflower is tender but still slightly crisp.
4. Add Cashews:
   • Once the cauliflower is cooked, stir in the soaked and drained cashews.
   • Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Finishing Touches:
   • Remove from heat and stir in the lemon juice for a bright, zesty finish.
   • Season with salt and pepper to taste.
6. Serve:
   • Garnish with fresh cilantro or parsley.
   • Serve the cauliflower and cashews as a main dish over rice, quinoa, or as a side dish.

Enjoy! This simple and easy recipe proves that cauliflower and cashews can be a satisfying and delicious alternative to meat.