Cauliflower and Cashew Curry
The creamy, nutty tasting curry coconut sauce makes a decadent dressing for the cauliflower, along with the toasted cashew pieces
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
Nutrition Information:
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
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