Cauliflower Cream with Cashews
- Number of Servings: 2
Ingredients
1 Tbsp Extra Virgin Olive oil1 1/2 cup of Milk (I use Rice Milk)1/2 of large Cauliflower1/3 cup of Coconut Milk3 Onions 3 cloves of Garlic 2 tbsp of fresh ground Ginger 1 tsp of Cinnamon 1 tsp of turmeric 1/2 tsp of ground cumin saltCashew nuts to taste (optional) - I didn't include them in the calorie count but 1/4 cup is approx. 160 cals
1. Chop the onions and saute them in Olive oil until slightly brown.
2. Add ground fresh ginger and cloves of garlic.
3. Add cinnamon, turmeric, and cumin.
4. Add cauliflower.
5. Add Milk and Coconut Milk. Make sure that the Cauliflower is not completely covered by the milk. The cream should be thicker than soup. Cook on a medium heat until the Cauliflower turns soft.
6. Let it cool down and then use a food processor to blend it into a creamy consistency.
Following this recipe you will be able to make 2 portions. When you pour the cream onto the plate, don’t forget to add a handful of Cashew nuts and salt to taste
Number of Servings: 2
Recipe submitted by SparkPeople user MACLEEEEE.
2. Add ground fresh ginger and cloves of garlic.
3. Add cinnamon, turmeric, and cumin.
4. Add cauliflower.
5. Add Milk and Coconut Milk. Make sure that the Cauliflower is not completely covered by the milk. The cream should be thicker than soup. Cook on a medium heat until the Cauliflower turns soft.
6. Let it cool down and then use a food processor to blend it into a creamy consistency.
Following this recipe you will be able to make 2 portions. When you pour the cream onto the plate, don’t forget to add a handful of Cashew nuts and salt to taste
Number of Servings: 2
Recipe submitted by SparkPeople user MACLEEEEE.
Nutritional Info Amount Per Serving
- Calories: 353.2
- Total Fat: 17.5 g
- Cholesterol: 0.0 mg
- Sodium: 143.2 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 8.6 g
- Protein: 8.1 g
Member Reviews