Receta

Thick slices of whole cauliflower are roasted until charred at the edges, then smothered in a rich, creamy Indian butter chicken-style sauce (without cream). This is a stunning vegetarian main course, full of warm spices and satisfying texture. Your Geedel food chopper quickly turns ginger, garlic, and tomatoes into a smooth sauce base and helps blend a silky cashew cream.

Ingredients:

1 large head of cauliflower, leaves removed, cut vertically into 2–3 cm thick "steaks"  

For the sauce base:  

1 onion  

3 garlic cloves  

1 small piece of ginger  

4 ripe tomatoes (or 1 can tomato puree)  

For the spices and cashew cream:  

2 tablespoons Garam Masala  

1 teaspoon ground turmeric  

1 teaspoon ground cumin  

½ cup raw cashews (soaked for 2 hours or in hot water for 1 hour)  

1 cup water  

1 tablespoon coconut oil or butter  

Salt  

For garnish:  

Fresh cilantro  

Toasted almond flakes  

Instructions:

1. Roast the cauliflower steaks:

   Brush both sides of the cauliflower steaks with oil and season with salt and pepper. Roast in a preheated oven at 220°C for 20–25 minutes, until tender and charred in spots.

2. Make the flavorful sauce base:

   Cut the onion, garlic, ginger, and tomatoes into chunks. Install the chopping blade in your Geedel manual vegetable chopper.  

   Add all ingredients, close the lid tightly, and turn the handle continuously until processed into a very smooth paste.

3. Make the cashew cream and finish the sauce:  

   Drain the soaked cashews and place them in the container. Add 1 cup of water, switch to the mixing paddle, close the lid, and turn the handle for 1–2 minutes until a perfectly smooth cashew cream forms.  

   Heat coconut oil in a pan. Add the tomato-onion paste and cook over medium heat until reduced and deepened in color (about 10 minutes). Add all the ground spices and cook until fragrant.  

   Stir in the cashew cream, mix well, and simmer over low heat for 5 minutes until the sauce thickens. Season with salt.

4. Assemble:  

   Plate the roasted cauliflower steaks and generously ladle the warm Indian-style sauce over them. Garnish with fresh cilantro and toasted almond flakes.

Summary:  

This creative vegetarian main dish combines traditional Indian flavors with modern cooking techniques. The Geedel food chopper is central to making this dish: it quickly processes hard vegetables and spices into a fine sauce base and blends cashews into a smooth "cream," perfectly replacing the dairy in traditional butter chicken and giving the vegetarian version an equally rich and luxurious texture.