This delicious aromatic cauliflower and cashew stir fry is easy to make and can be eaten as a simple side dish or served over gluten free ( or regular ) pasta, brown rice, or quinoa for a more filling entree.
I love the mixture of flavors in the recipe and the crunchiness of the raw cashews!
The stir fry gets its rich color from the orange golden turmeric. Since reading about the benefits of turmeric, I have been trying to find ways to incorporate more of it in to my food. Turmeric is a spice that is loaded with antioxidants, thought to be anti-inflammatory, and considered great for the brain. It has a very mild flavor that enhances most food. Just beware its brilliant yellow color will stain ( I mean big time) so be careful of your counter tops, tablecloths and clothing!
|I bought the raw cashews and organic raisins from Trader Joes, which tends to be a little more reasonable on the price.|
Author: Judee Algazi
Blog: Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2 medium or 4 small servings
2 cups of raw cauliflower florets, steamed lightly
Olive oil spray plus 2 Tbsp olive oil
1/4 cup vegetable broth
1 small onion, sliced in 1/2 moons
1 medium carrot, sliced thin on a diagonal
1/2 cup of sun dried tomatoes, soaked, drained and chopped.
1/2 cup raw cashews ( Trader Joe has the lowest prices on raw nuts)
1/4 cup white or brown (organic) raisins ( great price at Trader Joes)
1/4 tsp ground turmeric
salt and pepper to taste
Steam cauliflower for 5-8 minutes in a small steaming basket. While cauliflower is steaming, saute the onion in olive oil on low in a large skillet for about 3 minutes.
Add lightly steamed cauliflower, 1/4 cup of vegetable broth, carrot, sun dried tomatoes, raisins, raw cashews , turmeric and salt and pepper to taste. stir and continue to sauté until carrots are soft and liquid is absorbed. Serve as a meal or over cooked pasta, brown rice, or quinoa.
I will be sharing on My blog carnival list