CAULI-BLOSSOM W/ CREAMY CURRY WHIP

RECIPE DEVELOPED FOR PERFECTION FRESH

Grab your cauli-blossom and get dipping into this delicious creamy curry whip. 

Prep 00:15 (plus min. 2 hrs soaking time)

Cook 00:10

Serves 6 as a shared starter 

Super Easy

Ingredients

250g Cauli-Blossom® Fioretto®, cut into thin stems, rinsed
1 tbs extra virgin olive oil 

Cauli-Blossom Spice Mix

1 tsp turmeric 

1 tsp chili powder

1 tbs smoked paprika 

Creamy Curry Whip

150g raw cashews, soaked for 2hrs
1 small brown onion, roughly chopped

2 cloves garlic, crushed

1 tbs coconut oil
1 tbs curry powder / garam masala  

1 cup yoghurt*
1 lime, juiced

Coriander, leaves only, to garnish
Lime wedges, to serve

Method
Step 1. Heat BBQ or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char. 

Step 2. In a medium fry pan saute onion and garlic in coconut oil until softened, add curry powder and saute for a further 2-3 mins until aromatic. Set aside to cool slightly. 

Step 3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve. 

Step 4. Cook Cauli-Blossom® on BBQ for 4 - 6 mins or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.  

Notes

* To make this recipe vegan, replace the yoghurt with coconut milk.