Spicy Cashew and Cauliflower Puree

  • Difficulty: Medium
  • 35 minutes
  • 4 servings

The distinction between puree and thick soup is not always a clear one. But regardless, this cashew and cauliflower dish is so soft and creamy, that it doesn’t quite matter. Also, soft doesn’t exclude spicy so, be generous with the turmeric, cumin, and smoked paprika. Enjoy a warming and flavorful experience.

Ingredients Needed for Spicy Cashew and Cauliflower Puree

2 tablespoons of olive oil
1 medium onion, diced
½ cup cashews
1 cauliflower
1 ½ tablespoons of turmeric
4 cups of water
salt
pepper
½ cup canned chickpeas
1 teaspoon cumin powder
1 teaspoon smoked paprika

How to Cook Spicy Cashew and Cauliflower Puree

  1. Heat 1.5 tablespoons of olive oil in a pot over low heat and add the onion. Cook and stir until tender.
  2. Add the cashews. Cook and stir for 1 minute. Add the cauliflower florets and 1 tablespoon of turmeric and stir them in.
  3. Pour the water in and simmer for 20 minutes. Remove from heat.
  4. Season with salt and pepper, then puree the mixture using a hand blender. Set aside.
  5. Heat the remaining olive oil in a skillet over low heat. Add the chickpeas and season with cumin powder, the remaining turmeric, and the smoked paprika.
  6. Sautee the chickpeas until they start browning. Serve them over the cauliflower puree.

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