Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 1 cup chopped onion
  • 6 cloves of garlic (finely chopped)
  • 1/2 green chile ( chopped (optional))
  • 2 cups cauliflower (, 2 to 3 cups small-medium florets)
  • 1/3 cup water
  • 2 cups or more chopped greens (, I use chard and spinach)
  • 1/4 cup cashews blended with 1 cup water ((blend for a minute, then rest for 2 and blend again until smooth))
  • 1/2 tsp or more salt
  • 1 tsp sugar or maple ((optional))
  • 1 tsp spice blend of choice ((1 use a 1/2 tsp ground cumin + kashmiri garam masala or Baharat Spice blend, See notes))
  • 1 tsp herbs of choice (, blend of oregano, thyme, sage)
  • 1/3 cup breadcrumbs
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instruction

  • Heat oil in a skillet over medium heat. Add onion, garlic, chile and a pinch of salt and cool until translucent. Add cauliflower, water and 1/4 tsp salt. Cover and cook for 6 to 7 minutes.
  • Add greens and mix in. Cover and cook until wilted (3 mins) and cauliflower is aldente.
  • Add cashew cream, salt sugar/maple, spices and herbs and mix in. Add other flavors if needed such as a 1 tbsp nutritional yeast for cheesiness, 1 tsp vegan Worcestershire sauce or soy sauce or 1/2 tsp prepared mustard or additional depth in flavor.
  • Bring to a boil uncovered and simmer for another minute to thicken to preference. Taste and adjust salt and flavor, adding more salt or spices if needed. Adjust the consistency if too thick with water. 
  • Meanwhile make the optional breadcrumb topping. Heat breadcrumbs, olive oil, salt, garlic and pepper flakes in a small skillet over medium heat. Stir occasionally until golden and toasted. 3-4 mins.
  • Sprinkle all over the cauliflower and take off heat. Serve hot.