Cauliflower is a great vehicle for flavor because it absorbs so much of the sauce or seasoning it is cooked in. It has great texture, its healthy, and you can cook it in so many ways. This recipe is vegan, super healthy, very hearty, and bursting with flavor....not to mention easy to make!
You can serve this with white/brown rice or preferred grain of your choice, or eat it on its own. Fresh cauliflower can be expensive sometimes so don't shy away from the ones in the frozen section; they are already broken down and you can just toss them straight into the pot from the freezer to save even more time!
1 head of cauliflower or 32 oz bag frozen - remove stalk from center and break into florets
3 Tbsp curry powder
1 cup peas
2 Tbsp tomato paste
2 cups vegetable stock
1 1/2 cups coconut milk or plant based milk
1/2 cup cashew paste (optional to make the sauce thick and creamy) - recipe
1/2 cup onions chopped
1-2 cloves of garlic finely diced
1 Tbsp ginger paste
1 Tbsp Olive oil
Lets get cooking:
1. Set the instant pot to saute and let it heat up for a couple of minutes. Once it is hot, add the oil, onions, garlic, and ginger paste. Stir frequently as you want to just sweat the mixture, not brown them.
2. After the onion mixture is translucent (about 3-5 minutes) add the tomato paste and stir frequently. Be careful because tomato paste has has sugars that can burn quickly. Let the paste get cooked through for about 1-2 minutes and then stir in the stock.
3. Use the stock to help scrape up the brown bits at the bottom of the pan, which will help build depth of flavor. Once the bottom of the pot is scraped and smooth again, add the coconut milk and curry powder. Combine them well so that you see the curry is developing into a thick sauce.
4. Now add the coconut cream and stir to combine, then the cauliflower. Mix well so that all of the florets are coated with the curry. Cover the Instant Pot with the lid and set to high pressure cook for 5 minutes, and naturally release. After the 5 minutes, open the pot and stir well, and if you cauliflower is cooked, you can stop there, otherwise set it for another 4-5 minutes until the cauliflower is fork tender.
5. Add the peas at the very end so that they stay a bright green color. If you add them before, they will get mushy and turn a brownish green. Serve with basmati rice or grain or preferred grain.