Nuclear Cauliflower Curry Slurry

This is my most amazing recipe. I first saw it on Dr. Oz when Dr. Andrew Weil was a guest. Make no mistake - I made it better. When I say amazing, there is no hyperbole.

2 to 3 cups of cashews (Weil has raw; roasted  & salted cashews are okay)
1 to 2 cups of cup water
2 to 3 tablespoons of coconut 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
6 tablespoons curry powder
1 tablespoon ground turmeric
1 tablespoon of ground cinnamon
1 tablespoon of salt
2 tablespoons of cayenne pepper
2 tablespoons of cardamom
Artificial sweetener (Weil mentions brown cane sugar, I start with ten drops of this one from Amazon)

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, I would go ahead and mix all these together in a bowl. That way you can just dump the contents of the bowl into the pot. Okay, now we're ready to cook.

Put the coconut 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."

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.

This is where personal preference comes in - you really need to taste throughout this process, adding spices to your liking. I like it with a bit of heat, so I tend to add more cayenne pepper (wife would prefer a bit less). Cardamom is amazing, so I like a goodly amount of that. Salt, cinnamon, sweetener and curry are some other items you should keep near the pot during cooking to get it to the taste you really like.

I make this whenever cauliflower goes on sale, as in $2.50 a head (we splurged the last time at $3.00 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.