Serves 4

1 tbsp. coconut oil
1 small cauliflower head, cut into florets (about 4 cups florets)
1 medium onion, diced
3 cloves garlic, crushed
1 tbsp. ginger, grated
3 tbsp. curry powder
3 ½ cups canned diced tomatoes with their juice
1 tbsp. honey
1/2 cup canned full-fat coconut milk
Handful fresh cilantro
1/3 cup cashews, roasted

Add the coconut oil, cauliflower, onion, garlic, ginger, curry powder to the slow cooker. Season with salt and pepper.

Pour in the diced tomatoes and honey stir to mix everything.

Cook on high for about 3-4 hours or the cauliflower is tender.

Add the coconut milk, and stir well. Cook for another 3-5 mins on low until warmed through.

Serve topped with chopped cilantro and roasted cashews.

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