To continue on with my turmeric obsession, this is one of my favorite new recipes! Full disclosure...this is one of the more complex recipes that I’ve personally attempted, but it’s sure to wow your diners and is packed with turmeric goodness!
Slow-Cooked Cauliflower Curry
1 large cauliflower, leaves and stems trimmed
1 red pepper, seeded and thinly sliced
1/2 onion, chopped
2 garlic cloves- sliced
15 oz mushrooms- sliced
1 cup raisins
chopped cilantro, for garnish
2 cups vegetable broth
2 cups unsweetened coconut milk
1 tablespoon yellow curry powder
1 tablespoon turmeric powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
Add the whole cauliflower, red peppers, mushrooms, garlic, onions, and raisins to the slow cooker. In a medium bowl whisk together vegetable broth, curry powder, cumin, and cayenne pepper. Pour mixture into the slow cooker and stir well to coat cauliflower and veggies. Cook on high for 2-3 hours or low for 4-5 hours. About 10-15 minutes before serving, stir in coconut milk. Salt and pepper to taste. Serve warm, cut into wedges in individual bowls and top with the curry sauce, toasted cashews, and freshly chopped cilantro.