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Spicy Sautéed Cauliflower with Roasted Cashews

Spicy Sautéed Cauliflower with Roasted Cashews

Sautéed Cauliflower with Roasted Cashews is a delightful and nutritious side dish that complements a variety of main courses, including poultry, seafood, and meat dishes. Its vibrant flavors and simple preparation make it a versatile addition to your culinary repertoire.

The combination of sautéed cauliflower florets and crunchy roasted cashews creates an irresistible texture, while the addition of aromatic spices like chili flakes, cumin powder, and turmeric powder infuses the dish with warmth and depth of flavor.

Whether you’re seeking a quick and wholesome weeknight meal or a crowd-pleasing addition to your holiday spread, Sautéed Cauliflower with Roasted Cashews is sure to impress.

Cauliflower, a versatile and cruciferous vegetable, has gained immense popularity in recent years, and for good reason. Its neutral flavor and adaptability make it a culinary chameleon, seamlessly blending into various dishes, from soups and stews to roasted vegetables and even cauliflower rice. Today, we embark on a culinary adventure to create a fiery and flavorful dish: Spicy Sautéed Cauliflower with Roasted Cashews.

What are the healthy benefits of Cauliflower, and how to cook it

Cauliflower is a cruciferous vegetable that offers a wealth of health benefits due to its rich nutrient content. It is an excellent source of vitamins and minerals, including vitamin C, vitamin K, fiber, potassium, and choline.

  1. Promotes Heart Health: Cauliflower contains antioxidants that may help protect against heart disease by reducing inflammation and lowering cholesterol levels.
  2. Supports Digestive Health: The fiber in cauliflower aids digestion, prevents constipation, and promotes a healthy gut microbiome.
  3. Boosts Immune System: Vitamin C in cauliflower plays a crucial role in strengthening the immune system and protecting against infections.
  4. May Reduce Cancer Risk: Glucosinolates in cauliflower break down into compounds that may have anti-cancer properties.
  5. Supports Weight Management: Cauliflower is low in calories and high in fiber, making it an excellent choice for weight management diets.
Roasted Cauliflower Steak

Cooking Methods for Cauliflower:

  1. Steaming: Steaming preserves cauliflower’s nutrients and maintains its crisp texture.
  2. Roasting: Roasting brings out cauliflower’s natural sweetness and intensifies its flavor.
  3. Sautéing: Sautéing cauliflower with a touch of oil or broth creates a quick and flavorful side dish.
  4. Grilling: Grilling cauliflower adds a smoky, charred flavor and a unique texture.
  5. Pureeing: Pureeing cauliflower creates a versatile base for soups, sauces, and dips.

Tips for Cooking Cauliflower:

  1. Cut cauliflower into florets of uniform size for even cooking.
  2. Use minimal water when steaming or boiling to prevent nutrient loss.
  3. Season cauliflower with aromatic herbs and spices to enhance its flavor.
  4. Roast cauliflower at high temperatures to achieve a golden-brown color.
  5. Avoid overcooking cauliflower to maintain its crispness and prevent mushiness.
  6. Experiment with different cooking methods to discover your preferred flavor profile.

Cauliflower is very easy to cook. The recipes vary from baking, roasting, sautéeing, and even in legumes. The vegetable does not take long to cook and is even great in soups.

The second main ingredient is Cashews. What are health benefits and culinary purposes?

Cashews (Anacardium occidentale) are the kidney-shaped seeds of the cashew tree, a tropical evergreen native to South America. They are considered true nuts, but due to their unique growth process, they are often classified as drupes, a type of fruit with a fleshy outer layer and a hard, stony inner pit. Cashews are a popular ingredient in various cuisines worldwide, valued for their creamy texture, nutty flavor, and impressive nutrient profile.

Nutritional Profile of Cashews:

Cashews are a rich source of essential nutrients, including:

  • Healthy fats: Cashews are an excellent source of monounsaturated and polyunsaturated fats, particularly oleic acid, which is associated with improved heart health.
  • Protein: Cashews are a good source of protein, providing approximately 18 grams per 100 grams (3.5 ounces). Protein is crucial for building and repairing tissues, maintaining muscle mass, and supporting various bodily functions.
  • Fiber: Cashews contain a moderate amount of dietary fiber, contributing to digestive health, promoting satiety, and aiding weight management.
  • Vitamins and minerals: Cashews are a rich source of vitamins and minerals, including vitamin E, vitamin K, vitamin B6, magnesium, copper, and manganese. These nutrients play essential roles in various bodily functions, including immune system support, bone health, and energy production.
Spicy Sautéed Cauliflower with Roasted Cashews
Spicy Sautéed Cauliflower with Roasted Cashews

Health Benefits of Cashews:

Consuming cashews has been linked to several potential health benefits, including:

  1. Heart Health: The healthy fats and magnesium content in cashews may help lower LDL (bad) cholesterol, increase HDL (good) cholesterol, and regulate blood pressure, reducing the risk of heart disease.
  2. Weight Management: The combination of protein, fiber, and healthy fats in cashews can promote satiety and reduce overall calorie intake, aiding in weight loss or maintenance.
  3. Blood Sugar Control: Cashews’ low glycemic index (GI) suggests they are slowly digested and gradually release sugar into the bloodstream, helping prevent blood sugar spikes and crashes.
  4. Bone Health: The essential minerals in cashews, such as magnesium, phosphorus, and manganese, contribute to bone formation and mineralization, reducing the risk of osteoporosis.
  5. Antioxidant Protection: Cashews are rich in antioxidants, particularly vitamin E, which helps protect cells from damage caused by free radicals. This antioxidant activity may lower the risk of chronic diseases.
  6. Brain Function: Copper and magnesium in cashews play crucial roles in neurotransmitter synthesis, memory formation, nerve impulse transmission, and mood regulation.
  7. Eye Health: Cashews contain lutein and zeaxanthin, carotenoids that accumulate in the macula, protecting against age-related macular degeneration (AMD).

Culinary Uses of Cashews:

Cashews are versatile ingredients used in various culinary applications, including:

  1. Snacks: Cashews are enjoyed as a nutritious and flavorful snack, either raw or roasted.
  2. Nut butters and spreads: Cashews are the base for cashew butter, a creamy and protein-rich spread.
  3. Baked goods: Cashews are added to cookies, cakes, breads, and granola bars for their nutty flavor and texture.
  4. Sauces and dips: Cashews are blended into various sauces and dips, such as cashew cream, a vegan alternative to sour cream.
  5. Vegan cuisine: Cashews are widely used in vegan cuisine as a source of protein, creaminess, and richness.
  6. Stir-fries and salads: Cashews are added to stir-fries and salads for their crunchy texture and nutty flavor.

Overall, cashews are a nutrient-rich and versatile ingredient that offers a variety of health benefits and culinary applications. Their rich flavor, creamy texture, and impressive nutrient profile make them a valuable addition to a balanced diet.

One main reason why I chose to mix these two ingredients

In this recipe, I decided to add roasted cashews, a nod to my Cap Haitian motherly roots. My mother was born and raised in Cap-Haitien, a city on the northern coast of Haiti. The culinary traditions in this region differ from other parts of the island, and cashews are a common ingredient in many dishes, including those featuring meat, chicken, fish, beverages, and grains.

Spicy Sautéed Cauliflower with Roasted Cashews
Spicy Sautéed Cauliflower with Roasted Cashews

Ingredients for the Spicy Sautéed Cauliflower with Roasted Cashews

  • Medium head of cauliflower (about 2 pounds): Cauliflower is a cruciferous vegetable with a mild flavor and a slightly firm texture. It is a good source of vitamins C and K, fiber, and potassium. The cauliflower is precooked in this recipe by steaming it to preserve its nutrients and then sautéed with butter, shallots, and Noubess Hot and Spicy Sauce.
  • Butter: Butter is a dairy product made from churning cream. It adds richness and flavor to the dish and helps to sauté the cauliflower evenly.
  • Shallot: A shallot is an allium that is similar to an onion but has a milder flavor. It adds a subtle sweetness and depth of flavor to the dish.
  • Noubess Hot and Spicy Sauce: Noubess Hot and Spicy Sauce is a Haitian condiment made with scotch bonnet peppers, vinegar, onions, garlic, and spices. It adds a spicy and flavorful kick to the dish.
  • Garlic cloves: Garlic is a pungent aroma that adds a savory and umami flavor to the dish.
  • Fresh-squeezed lemon juice: Fresh-squeezed lemon juice brightens the dish’s flavors and adds a tangy counterpoint to the spiciness of the Noubess Hot and Spicy Sauce.
  • Fresh parsley leaves: Fresh parsley is an herb that adds a bright and herbaceous flavor to the dish.
  • Toasted cashews: Toasted cashews add a crunchy texture and a nutty flavor to the dish.
  • Salt to taste: Salt is a seasoning that enhances the dish’s flavors and helps to bring out the sweetness of the cauliflower.

Instructions

Making a sautéed cauliflower dish is a no-brainer. The first step is to precook the cauliflower by steaming it using a steamer. Steaming is better than boiling because it helps preserve the cauliflower’s vitamins.

After cooking, the cauliflower is then added to a pan with a mixture of butter, shallots, Noubess Hot Sauce, and cashews. The mixture is cooked for a few minutes or until all flavors are melded together.

Noubess Hot and Spicy Sauce were added to the recipe to give the cauliflower a nice aroma and taste, and it paid off! The lemon juice also adds a nice tangy flavor that you shouldn’t skip.

This recipe makes an excellent side dish. It’s even better if you’re a vegan because you can eat it on its own. Honestly, you won’t miss having meat or poultry at all!

Spicy Sautéed Cauliflower with Roasted Cashews

Spicy Sautéed Cauliflower with Roasted Cashews

Spicy Sautéed Cauliflower with Roasted Cashews, a simple and easy side dish that will excite your palate.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine Caribbean
Servings 6
Calories 220 kcal

Ingredients
  

  • 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 Noubess Hot and Spicy Sauce 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

Instructions
 

  • 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.

Notes

Add more or less NouBess Hot and Spicy Sauce.

Nutrition

Serving: 1gramsCalories: 220kcalCarbohydrates: 14gProtein: 6gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 20mgSodium: 94mgPotassium: 481mgFiber: 3gSugar: 4gVitamin A: 402IUVitamin C: 51mgCalcium: 40mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword cashews, cauliflower recipes, Healthy Dish, vegan, Vegetables, vegetables recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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