This delicious dish brings together the earthy flavor of roasted cauliflower with a rich, creamy sauce made from cashews, mango, and roasted red peppers. It's a unique combination of sweet, savory, and mildly spiced, perfect for serving over rice or your favorite grain.

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Ingredients:

• 1 large cauliflower head, cut into florets
• 1 large yellow or white onion (about 3 cups)
• ½ cup raw cashews
• ½ cup roasted red bell peppers
• ½ cup mango (fresh or frozen)
• 3 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1 tablespoon fresh lime juice
• 1 tablespoon coriander powder
• ½ teaspoon cumin
• ¼ teaspoon garam masala (or more for extra heat)
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• Salt, to taste
• Olive oil

Preparation:

1. Prep and Roast the Cauliflower: Preheat your oven to 400°F (200°C). Wash and cut the cauliflower into florets. Toss the florets with 2 tablespoons of olive oil, the coriander powder, cumin, garam masala, paprika, and ½ teaspoon salt. Spread the cauliflower evenly on a lined baking sheet and roast for about 35 minutes or until golden and tender.
2. Cook the Aromatics: While the cauliflower roasts, finely dice the onion and mash the garlic. Heat a large pan over medium-low heat and add a few tablespoons of oil. Cook the garlic until fragrant and softened, being careful not to let it brown. Add the diced onions and grated ginger, cooking until the onions are soft and caramelized, stirring occasionally.
3. Blend the Sauce: In a high-speed blender, combine the cashews, mango, roasted red bell peppers, and 1 cup of water. Blend until smooth and creamy. If you’re using a standard blender, soak the cashews in hot water for at least 30 minutes to soften them before blending.
4. Combine and Finish the Dish: Once the onions are caramelized, add the roasted cauliflower to the pan. Pour in the cashew-mango cream and season with an additional ½ teaspoon of salt (or to taste). Add an extra cup of water to loosen the sauce, swirling it in the blender first to get any leftover cream. Stir everything together and allow the sauce to come to a gentle bubble.
5. Serve: Turn off the heat and finish the dish with a drizzle of fresh lime juice. Mix well and serve hot over rice or with your preferred grain.

Hot Tips:

• For extra spice, increase the amount of garam masala or add a pinch of cayenne pepper.
• Roasting the cauliflower brings out a natural sweetness and adds texture to the dish, so don’t skip this step!
• This dish pairs well with basmati rice or even a side of naan for soaking up the creamy sauce.