Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz/1/4 kg cauliflower flowerets cut into cubes
- 1 quart/liter milk
- 10 cashews, finely chopped
- 1 tsp. butter
- 2 cups water
- 1 tsp. sugar
- Salt to taste
- Freshly ground pepper to taste
- A pinch of roasted and ground cumin as the garnish
- =
Directions
Mix cauliflower flowerets and cashews in water and milk and boil on low flame for 15-20 minutes. Remove from flame, let the mixture cool for sometime and then blend the mixture.
Add salt, sugar and pepper to the blended mixture and again boil the mixture. Stir in the butter near boiling point.
Serve immediately garnished with coriander leaves and roasted cumin.
Serves: 4-6
Preparation time: 40-45 minutes