For Indian food lovers: This Cauliflower Masala dish will be a new addiction. It is light and full of protein. I make this dish and serve it with a side of basmati rice or Indian pita bread.  

To start making this recipe, you will need the following: 

• 1 head of cauliflower
• 1 chopped Green bell pepper
• 3 chopped garlic
• 1 chopped onion
• 2 chopped tomatoes in cubes
• 2 chopped potatoes
• Bunch of spinach
• 1 tbsp of each: ground pepper, salt, curry powder and cayenne pepper
• 1  cup of boiled water 
• 3 tbsp olive oil
• 1 cup coconut Cream
• 2 tbsp vegan butter
• grounded cashews (10 of them)

Instructions:

In a wok – med heated – add 4 tbsp of vegan butter then the chopped onions and garlic. Stir for a min then add blended crushed cashews and simmer for another 2 mins. Add more butter if needed. Then add chopped tomatoes, cubed cut 2 potatoes, sliced green bell pepper, and the spaces 2 tbsp each. Mix together and stir for 10 mins. Then add the tomato sauce one can should be enough along with the cauliflower. Continue stirring and add half cup of water. Cover and let cook for 15 mins. Check every 5 mins and mix. Then add the Spanish and stir till mixed (Half a bag of Trader Joe’s organic spinach is good) then pour the coconut cream a full can. Also available at Trader Joe’s. Cover and let cook for 5 mins. Don’t forget to stir the coconut cream. Add salt and taste. Serve with any type of rice you prefer.