Spicy Sautéed Cauliflower with Cashews and Pineapple Gourmet Hot Sauce. I cook cauliflower at least once or twice every month. The recipes vary from baking, roasting, sautéed and even in legumes.
Since I created my new line of Gourmet Hot Sauce, I have been creating new recipes and substituting ingredients other recipes as well.
Cauliflower is an excellent source of natural antioxidants and also contains essential vitamins. Growing up in Haiti, my parents fed us mostly cabbage, a family of the cauliflower, because in our culture it was mostly eaten in legume or stews.
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In this recipe, I chose to add roasted cashews. I was channeling my Cap Haitian motherly roots by adding cashews. My mother was born and raised in Cap-Haitian, the north side of Haiti. The food culture there is a bit different from other parts of the island. Cashews are added in many of their dish, meat, chicken, fish, beverages, grains, etc.
Sautéed Cauliflower is easy to make. The first thing to do is to precook the cauliflower by steaming it using a steamer. It is best to steam the cauliflower to preserve the vitamins instead of boiling them.
After cooking the cauliflower is then added to the pan with a mixture of butter, shallots, Pineapple Gourmet Hot Sauce and cashews. The mixture is then cooked for a few minutes or until all flavors are bound together.
I added my pineapple hot sauce to the recipe because I thought the flavor or the fruits and peppers would have given the cauliflower a nice aroma and taste. I was right! By the way, the lemon juice also adds a nice tangy flavor. Don’t skip it.
This recipe makes an excellent side dish. And if you are a vegan, it is even better because you can eat it by itself. Honestly, you won’t miss having meat or poultry
- 1 medium head of cauliflower about 2 pounds
- 4 tablespoons butter
- ¼ cup shallot peeled and julienned (can use 1/2 a small onion)
- 1 tablespoon Pineapple Gourmet Hot Sauces or less if you prefer
- 2 Garlic cloves finely chopped
- 1 tablespoon fresh-squeezed lemon juice
- 3-4 tablespoons minced fresh parsley leaves
- 1 cup toasted cashews
- Salt to taste
- Rinse cauliflower under cold water and cut into small florets. Steam cauliflower in a basket over boiling water for 5-8 minutes, or until just tender. Remove the cauliflower to a plate or bowl and set aside.
- Melt butter in a large skillet or saute pan over medium heat. Add hot sauce and shallots and cook, stirring, until softened. Add steamed cauliflower florets, lemon juice, and parsley. Add cashews and toss until well combined. Cover and let cook on low heat for about 3 - 5 minutes until cashews have softened a bit. Season to taste with salt.
- Serve as a side dish or alone.