Cauliflower Cream with Cashews
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Cauliflower Cream with Cashews calories by ingredient
Introduction
This is a recipe for those who have a hard time getting along with veggies (ME) but are trying to find tasty ways to get them in! The combination of cashews and cauliflower is sweet and salty and hits the spot! This is a recipe for those who have a hard time getting along with veggies (ME) but are trying to find tasty ways to get them in! The combination of cashews and cauliflower is sweet and salty and hits the spot!Number of Servings: 2
Ingredients
-
1 Tbsp Extra Virgin Olive oil
1 1/2 cup of Milk (I use Rice Milk)
1/2 of large Cauliflower
1/3 cup of Coconut Milk
3 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
salt
Cashew nuts to taste (optional) - I didn't include them in the calorie count but 1/4 cup is approx. 160 cals
Directions
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.