Her book Feast is full of vegetable-focused dishes hearty enough to satisfy vegetarians and carnivores alike. The addition of walnuts to the curry sauce blew our minds, adding a creamy, nutty, richness without any dairy. Served over rice, it is a comforting and satisfying vegetarian meal you’ll want to prepare all season long. Cook, relax and enjoy!

What you’ll need:

½ cup walnuts 1 cup jasmine rice 1 small head cauliflower 1 scallion 1 ½ tsp garam masala ½ tsp turmeric ¼ tsp cayenne pepper 1 cup vegetable broth 1 ½ Tbsp gochujang olive oil coarse salt freshly ground pepper

Equipment:

small saucepan large skillet

Recipe steps:

  1. Toast walnuts

Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet and toast until golden and fragrant, 8–10 minutes. Let cool.

  1. Cook rice

Combine rice, 1 ¾ cups water, and a pinch salt in a small saucepan. Bring to a boil, stir once, and cover. Reduce heat to low and cook until water is absorbed and rice is tender, 15 minutes. Remove from heat and set aside.

  1. Grind walnuts

Grind ⅓ cup walnuts in a food processor or chop as finely as possible. Coarsely chop the remaining walnuts and set aside. Cut cauliflower into bite-size florets. Trim root and tip from scallion and thinly slice.

  1. Brown cauliflower

Heat 3 tablespoons oil in a large skillet over medium-high. Add cauliflower and cook, stirring, until lightly browned, about 15 minutes (reduce heat if necessary). Scoot cauliflower to the side. Add garam masala, turmeric and cayenne. Cook until fragrant, about 30 seconds.

  1. Simmer cauliflower

Add broth and gochujang and whisk to combine. Bring to a simmer and stir gently to coat the cauliflower. Simmer until sauce thickens slightly, about 2 minutes. Season with ½ teaspoon salt and stir in half of the ground walnuts.

  1. Serve

Fluff rice with a fork and divide between 2 bowls. Top with cauliflower curry, remaining ground and chopped walnuts and scallions. Enjoy!