Cook 1 cup of basmati rice per package instructions.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add curry powder and cayenne pepper, stirring into the oil. Toast spices until fragrant, about 1 minute.
Add garlic, minced shallot, and 1 teaspoon of salt. Cook until translucent and tender, 2-3 minutes.
Add Forager Project Half & Half, Unsweetened Plain Cashewmilk, and Unsweetened Plain Cashewmilk Yogurt, agave, lime juice, lime zest, 1 tsp of salt. Stir to combine and simmer for 3 minutes.
Add cauliflower florets, toss in curry sauce. Cook for 5-7 minutes until just tender.
Add one cup of shelled peas, cook for 2 minutes.
Divide basmati rice into shallow bowls, spoon curry over, and garnish with a dollop of cashew yogurt, coconut flakes, and cilantro leaves.
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