Cauliflower korma, basmati rice

 Ingredients

• 1Cauliflower
• 260gBasmati rice
• 1onion
• 150gcashew nuts
• 1/2lemon
• 1cinnamon
• 1paprika
• 1Ancho pepper
• 1Turmeric
• 1tsp ground cardamom

Preparation tips

1. Heat 25cl of water (based on 4 people) and when the water is boiling, pour it over 100g of cashew nuts (and reserve 50g) and leave them to soak for 30 min. 

2. Preheat the oven to 200°. Cut the cauliflower into florets. Place them on a baking tray covered with baking paper. Drizzle with olive oil, salt and a little spice. Bake for 35 min. 

3. Heat a pot of boiling salted water and cook the rice for 10 minutes.

4. Peel and slice the onion. Brown it for 5 minutes in a pan with a drizzle of olive oil until it is golden and crispy. Reserve.

5. Mix the 100g of cashew nuts in their water with the juice of half a lemon and the rest of the spices in a blender until you obtain a smooth cream. 

6. Roast the remaining cashew nuts for 3 minutes in a pan.

7. When the cauliflower is cooked, put the rice at the bottom of the plate, add the cauliflower then the cashew sauce. On top sprinkle roasted cashew nuts and crispy onions.