- 1 cauliflower head, chopped into florets*
- 1/2 tablespoon extra virgin olive oil
- 1 small onion, finely chopped*
- 1 large garlic clove, minced*
- 1 tablespoon minced ginger*
- 20 raw cashews, soaked in water for at least 2 hours (a little less than 1/4 cup)
- 1 14oz can diced tomatoes
- 1 bay leaf
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 cup vegetable broth
- 1 large red potato, Blade C, noodles trimmed*
- salt and pepper, to taste
- 1 tablespoon chopped parsley, to garnish
- Fill a large pot half-way with water and a pinch of salt and bring to a boil. Once boiling, add in the cauliflower and cook until slightly softened, but still firm, about 3 minutes. Once cooked, drain into a colander and set aside.
- Back in the same pot, add in the olive oil and once heated, add in the onion, garlic and ginger and cook until onions are translucent, about 3-5 minutes.
- While onions cook, add the cashews to a high-speed blender and process until creamy and smooth. Set aside.
- Then, add in the tomatoes, bay leaf and cook for about 3 minutes. Then, add in the cashew cream, chili, turmeric, garam masala, coriander and cumin. Stir well to combine and let cook for 2 minutes for flavors to develop. Then, add in broth, potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10 minutes or until potato noodles are al dente.
- When done, remove bay leaf and divide the mixture into bowls and serve, garnished with parsley.