Ingredients
- 1Cauliflower
- 260gBasmati rice
- 1onion
- 150gcashew nuts
- 1/2lemon
- 1
cinnamon - 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.