SPICY & CREAMY INDIAN CAULIFLOWER SAUCE WITH MUSHROOMS AND PEAS
This spicy, perfectly creamy, indian flavored cauliflower dish is the perfect feel good food for you. It is super healthy and the ideal detox food. The ginger, the big amount of fresh herbs and all the veggies within this recipe will help you boost your energy, feel happy and alive.
Using fresh herbs is one of the easiest (and cheapest) ways to take a dish from basic to brilliant and also they contain large amounts of vitamins A, C and K.
Ginger is loaded with antioxidants that prevent stress and damage to your body's DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.
Cauliflower is considered a superfood because of its nutrient-rich content. It is high in fiber, and vitamins B and C.
Peas are a good source of some vitamins and minerals. In particular they are a good vegan source of iron which is needed for making new red blood cells and transporting oxygen around the body, and B vitamins, which help us convert the energy from our food.
Mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
I love to eat this recipe with naan bread, but it also does work perfectly with rice. You could also eat this as a puree. In this case you have to reduce the soy milk by half.
This recipe is for 2 people.
For the sauce:
700 g cauliflower
Handful of fresh herbs (me: dill, parsley and basil)
300 ml soy milk, or milk of choice
0,5 tsp garam masala
0,5 tsp ground piment
1/4 tsp ground nutmeg
For the pan:
150 g mushrooms
150 g frozen peas
20 g fresh ginger
2 gloves of garlic
1 stalk lemongrass
1 tbsp coconut oil
1 tbsp miso paste
2 tbsp soy sauce
0,5 mustards seeds
Salt and pepper to taste
Chili to taste
2 tbsp nutritional yeast
Cut the cauliflower into cubes, steam until soft and let cool. Cut the mushrooms into cubes. Chop the onion, ginger, lemongrass and garlic.
Put the cauliflower along with half of the chopped onion, soy milk, fresh herbs, garam masala, piment and nutmeg into your food processor and blend until smooth.
In a pan, heat coconut oil and fry the onion for 3 minutes, then add garlic, ginger, lemongrass, mustard seeds and miso paste and fry for another 3-5 minutes on medium heat.
Add mushrooms and fry until soft. Deglaze with soy sauce and let it boil down. Add the cauliflower passata and let simmer for 10 minutes.
Add salt, pepper and chili to taste. Last but not least, add nutritional yeast and peas, stir and let simmer once again for the last 3 minutes.
Serve with naan bread, rice or both!