Easy

Cauliflower

Fresh cream

Olive oil

tablespoons

Pepper

Salt

Shallot

Cashew nuts

Curry

Cauliflower Curry

<h5>25 min</h5><p>Prepare 500 g of cauliflower, then cook it, until tender, in boiling salted water.</p><p>Drain it.</p>

<h5>5 min</h5><p>Prepare 30 g of shallots.</p>

<h5>5 min</h5><p>In a saucepan over medium heat, pour in 3 tablespoons of olive oil.</p><p>When hot, pour in the shallot and cook for 2 to 3 minutes, stirring regularly.</p>

<h5>1 min</h5><p>Stir in 1 tablespoon of curry.</p>

<h5>1 min</h5><p>And mix well, continue to cook another 1 minute.</p>

<h5>10 min</h5><p>Pour in 200 ml of liquid crème fraiche, deglaze the bottom of the pan and bring to a boil.</p>

<h5>1 min</h5><p>Pour in the cauliflower and mix well, lower the heat.</p>

<h5>5 min</h5><p>In a pan over high heat, pour 100 g of cashews and lightly roast them for about 5 minutes and stirring regularly.</p>

<h5>1 min</h5><p>Pour the cashews into the pan, stir, check the seasoning and serve.</p>

Easy

54 min

Main course

Servings

4

Nutrition

/ per serving

Directions

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