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8 servings, 2 cups (500 mL) each
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Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots.
Garnish with cilantro and toasted cashews just before serving.
Thanks to the sweet potatoes and cauliflower, this recipe provides an excellent source of both vitamin A and C in each serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is one of my favourite recipes. I do add cumin and garam masala but the secret to making this delicious is to top it with a little ranch dressing before you eat it. One of my favourite all time recipes.
I made the recipe and found it be bland, especially for a curry! So I added 1/4 tsp of cinnamon, 1tsp of corriander, tumeric and crushed red pepper. I also added some cajun spice and added an additional tbs and a half of curry. Also I browned the onion first with garlic.
I really enjoyed this dish however I would have liked it to be a little more spicy. Adding garlic and ginger tasted great. I also removed the cover for the last 3 minutes just to reduce it a bit. Yum