Step 1

For the sauce, add all of the ingredients to a high-powered blender and blend until smooth and creamy. If you do not have a high-powered blender, you may want to soften the cashews first by boiling them in water for 10 minutes, draining, and then adding to the blender with all of the remaining ingredients. This will ensure a smooth sauce.

Step 2

For the butter cauliflower, melt the vegan butter in a large pan or pot. When melted add the onion and garlic and sauté until the onion turns translucent and just begins to brown. Pour in the prepared sauce, and stir in the cauliflower florets. Cover and bring to a simmer. Stir the cauliflower often so the sauce doesn't burn on the bottom of the pan. Cook until the cauliflower is fork tender, about 10 minutes. Serve over rice with a side of naan and a garnish of cilantro.