Recipe – Cauliflower, Curry & Cashew Nuts

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Benjamin Vakanas, our Executive Chef at Zannier Hotels Le Chalet, shares the recipe of this season’s signature recipe at La Ferme de Mon Père.


  • —  1 large cauliflower
  • —  1 onion
  • —  1 carrot
  • —  olive oil
  • —  2 tablespoons of paprika
  • —  2 tablespoons of turmeric
  • —  2 tablespoons yellow curry powder
  • —  300g of cashew nuts
  • —  harissa
  • —  curled parsley



  • —  Remove the stems from your cauliflower and keep it whole.
  • —  Roughly chop the onion, carrot, and cauliflower stems. Fry them in olive oil in a large saucepan over low heat. Add the paprika, turmeric, and yellow curry powder. Cook for a few minutes and then add water.
  • —  When it boils, plunge your whole cauliflower into your broth and let it cook for 1 hour. Remove it from the broth and keep it aside.
  • —  Bake the cauliflower at 180° for about 15 minutes. Leave it a little colored on top

Cashew sauce, harissa

  • —  Mix the cashew nuts with a little of your spiced stock to make a smooth paste.
  • —  Add the harissa to your liking, salt, and pepper.


  • —  When taking it out of the oven, arrange it on a plate, place your creamy cashew nuts and harissa sauce on top of the cauliflower.
  • —  To finish, sprinkle the cauliflower with crushed cashew nuts and curled parsley.

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