Guest Post: Cauliflower and Cashew Curry
Hello all! I’m chiming in from the beach again to bring you a second guest post while I’m gone on vacation – I miss you guys! I think you’ll all be really excited about this. Today’s recipe comes from Wendy Zitzman, founder and chef of the recipe blog LaaLoosh. Much like my blog, LaaLoosh features simple, crave-worthy Weight Watchers-friendly recipes and there are lots of tasty ones to explore! One of my friends has been raving about the Crunchy Thai Quinoa recipe recently (Amelia, you know who you are), so I’m definitely trying that soon.
Over the past couple months I’ve had several readers ask me to add some Indian recipes to my site, but since I’m not too familiar with Indian cuisine I’ve been hesitant. I figure I should have a better handle on what it’s supposed to taste like before I lighten it up, right? That’s why I was so excited when Wendy offered up this Cauliflower and Cashew Curry recipe as a guest post. This is what y’all have been asking for! I promise I still have Indian food on my own agenda as well (I actually have to recipes on my to-do list right now), but in the meantime you should definitely check out this recipe to satisfy your craving. It looks delicious – I love cashews! Make sure to show LaaLoosh some love and like the page on Facebook as well. Without further ado, here’s the recipe…
(From LaaLoosh) I’m just going to get right to the point here — this Cauliflower and Cashew Curry Recipe was amazing. AMAZING. The flavors blended together perfectly, and the heat was just right. Of course, you can always crank it up by adding more curry and/or sriracha sauce. I like my Indian food recipes spicy, so I added a bit more, but the recipe I posted is average heat. The creamy, nutty tasting curry coconut sauce makes a decadent dressing for the cauliflower, along with the toasted cashew pieces. This unique Weight Watchers cauliflower recipe is just 4 Points +, and makes a lovely and satisfying side dish recipe to accompany a variety of main dishes. This Cauliflower and Cashew Curry Recipe has become one of my new favorite vegetable side dishes! Enjoy.
Cauliflower and Cashew Curry
Ingredients
- 1 head of cauliflower, chopped into florets
- 15 oz can light coconut milk
- 1/2 cup cashew pieces
- 2 tbsp reduced fat peanut butter
- 1 tbsp curry powder, or more if you like it spicy
- 1 tbsp sriracha sauce
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- Juice from 1 lime
Instructions
Notes
140 calories, 14 g carbs, 8 g fat, 5 g protein, 5 g fiber Weight Watchers points+ values and nutrition information for this recipe calculated by LaaLoosh Weight Watchers Points Plus:
4 per serving
I have actually made this dish before from LaaLoosh and it is quite good! The flavors are yummy!
I made this tonight and it was great! Such a quick and easy recipe. I bought a pack of Uncle Ben’s Basmati rice you heat in micro for 90 seconds and put the curry over that. Couldn’t be easier!
Thanks Emily and Laloosh!
This sounds great. I a m on weight watchers and would modify as follows: substitute riced cauliflower for the fresh cauliflower. Use PB2 powdered peanut butter over regular PB, add chicken to make it main dish and some green peas or sweet red pepper for color and maybe even some pineapple.
Hi Emily! I’m getting ready to make this dish & the link for the directions isn’t good anymore. Can you add an overview? It looks so yummy!