Cauli-blossom with Creamy Curry Whip

Ingredients

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Method

1. Heat barbecue or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char.
2. In a medium frying pan cook onion and garlic in coconut oil until softened, add curry powder and cook for a further 2–3 minutes until aromatic. Set aside to cool slightly.
3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy.
4. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve.
5. Cook Cauli-Blossom® on barbecue for 4–6 minutes or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.