A vegetarian twist on the classic Indian dish, this comforting recipe combines the rich, aromatic flavors of traditional masala with the wholesome goodness of cauliflower, all simmered to perfection in a slow cooker.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon of ginger, grated
• 1 can (15 oz) of diced tomatoes
• 1 can (15 oz) of coconut milk
• 2 tablespoons of tomato paste
• 2 tablespoons of garam masala
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 1/2 cup of raw cashews
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Prepare the Slow Cooker: Lightly grease the slow cooker with olive oil to prevent sticking.
2. Combine Ingredients: Add the cauliflower florets, onion, garlic, ginger, diced tomatoes, coconut milk, tomato paste, garam masala, cumin, coriander, turmeric, cayenne pepper, salt, and pepper into the slow cooker. Stir well to combine.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender.
4. Toast Cashews: In a small skillet over medium heat, toast the cashews until they are golden brown, stirring frequently to prevent burning. Set aside.
5. Serve: Once the cauliflower is tender, taste and adjust seasoning if necessary. Garnish with toasted cashews and fresh cilantro. Serve hot with basmati rice or naan.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

• Calories: 250
• Protein: 6g
• Carbohydrates: 28g
• Dietary Fiber: 8g
• Sugars: 11g
• Fat: 14g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 600mg