Cauliflower and Cashew Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower is bathed in a creamy coconut curry sauce enriched with cashew and peanut butter, then finished with toasted cashew pieces. Sriracha and red pepper flakes add heat. It's nutty, rich, and deeply flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 head of cauliflower (chopped into florets)
- 15 oz can light coconut milk
- 1/2 cup cashew pieces
- 2 tbsp reduced fat peanut butter
- 1 tbsp curry powder (or more if you like it spicy)
- 1 tbsp sriracha sauce
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- Juice from 1 lime
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 511mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.