Ingredients for cauliflower curry

  • 1 medium cauliflower
  • 1 cup soaked cashew nuts
  • 1 cup macadamia nuts
  • 1 cup nutritional yeast flakes
  • 1 cup pine nuts
  • 1 heaped tbsp curry powder
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 1 tbsp finely ground cumin powder
  • A pinch of Himalayan salt
  • ½ cup water
  • 1 tbsp Amanprana coconut oil extra virgin
  • 1 tsp Amanprana red palm extra virgin
  • ¼ cup whole brown mustard seeds
  • ½ cup fresh, finely chopped coriander

Preparation of cauliflower curry

Wash the cauliflower and chop the florets roughly. Pulse blend the florets in the blender. The cauliflower must be chopped not too finely and not too roughly. In the mixer blend all sauce ingredients, except for the fresh coriander and the mustard seed, to a smooth sauce. Stir the sauce through the cauliflower. Finely chop the fresh coriander and stir it through the cauliflower with the ground mustard seed. Place the dish in the dehydration unit at max 38°C.