This recipe is simple to prepare. You do need to soak the cashews for the creamy ‘coronation’ sauce prior to making the dish, but that is hardly a chore! I thought the combination of rich sauce combined with the lightness of the vegetable would create a lovely combo.
The idea came from Coronation Chicken, a recipe of cold chicken and creamy curry sauce. According to Wikipedia it was invented in 1953 by English food writer, Constance Spry and Rosemary Hume, a chef, whist creating the menu for the coronation of Queen Elizabeth II.
Cauliflower is low in fat, low carb and packed with lots of fibre. High in phytochemicals with Indole-3-carbinol, that actually enhances DNA repair (phyto=plant in Greek). Keeping it raw retains all of these fabulous nutrients that would diminish during cooking.
Serves 2 for a light lunch
squeeze of lime (1 Tbs if you are measuring)
1 tsp lime zest
1/2 tsp coriander powder
India Leigh x