Nuclear Cauliflower Curry Slurry

This recipe is amazing. I first saw it on Dr. Oz when Dr. Andrew Weil was a guest. I think I made it better I made notations where I made major changes in Weil's recipe). Below is the double recipe.

You will need:

1 cup of cashews (Weil has raw; I think roasted cashews are okay)
1 cup of cup water
2 tablespoons extra virgin olive oil
1 large onion, diced (I usually get a sweet onion, such as Vidalia)
2 large heads of cauliflower (if available, get purple or orange cauliflower)
2 14-oz cans of light coconut milk
5 tablespoons curry powder
1 tablespoon ground turmeric
1 tablespoon ground cumin (I actually forgot to put this in last time; it was fine)
Artificial sweetener (Weil mentions brown cane sugar, I start with ten drops of this one from Amazon)
1 tablespoon of ground cinnamon
(Weil mentions 1/4 cup chopped fresh cilantro; it's mainly for garnishing, so I ignore this)
1 tablespoon of salt
I also add:
1 tablespoon of cayenne pepper
1 tablespoon of cardamom

At a minimum, you will need a stock pot, a blender, and a stem blender. We also use a food processor.

The biggest pain will be prepping the cauliflower.  Cut it up into chunks. We run it through the food processor first to get the pieces a bit more manageable. If you get the orange cauliflower, you get the benefit of beta-carotene. Purple cauliflower, flavinoids.

After your cauliflower is prepped, prep the cashews. Dump them into the blender and grind them a bit. When powdery, add a cup of water. Blend it some more until it looks like milk. Weil says to strain the cashews through a cheesecloth or mesh; I find this unnecessary.

Dice that onion.

Get all your stuff together. For all the spices, with the exception of the cayenne and cardamom, I would go ahead and mix all these together in a bowl. Okay, now we're ready to cook.

Put the olive oil in the stockpot and turn the range on to a low to medium level. Add in the onions and caramelize them. Once the onions are done, throw in the cauliflower.

Following the cauliflower, add the coconut milk and cashew milk. Then add the spices and the "sugar." You can add the cayenne pepper and cardamom if you want. I like the additional heat that the cayenne brings; I also love the taste of the cardamom (it almost makes this like a dessert porridge).

When everything is in the pot, use that stem blender to really puree the cauliflower; this blender also helps with mixing the spices into the slurry.

I let this cook for an hour or two, applying the stem blender often. Throughout this process, you should add spices to taste. This includes salt, cayenne pepper, cardamom, cinnamon and the artificial sweetener.

I make this whenever cauliflower goes on sale, as in $2.50 a head. This makes a large batch and it is super healthy for you. Nuclear because it looks like it is glowing; slurry, because you can see it's kind of a liquid, but kind of not.