Place cauliflower in a steamer basket in a deep large skillet. Add water to skillet just below basket. Bring to boiling. Steam, covered, 5 min or until cauliflower is crisp tender. [3 min in pressure cooker). Transfer cauliflower to a bowl.
For the dish
Preparing the dish
Place cauliflower in a steamer basket in a deep large skillet. Add water to skillet just below basket. Bring to boiling. Steam, covered, 5 min or until cauliflower is crisp tender. [3 min in pressure cooker). Transfer cauliflower to a bowl.
Place potato pieces in basket; steam, covered, over boiling water for 10 min or until the potato is tender [5 min in pressure cooker]. Add to cauliflower in bowl; drain water from skillet.
For sauce, in a blender combine the next 6 ingredients (from onion through garlic). Add 1 cup of water. Cover and blend until smooth.
Transfer to skillet. Stir in the remaining 1 cup of water and bring to boiling then reduce heat to medium high for 5 to 7 min. Reduce heat to medium-low for an additional 10 min or until sauce darkens in color.
Add steamed cauliflower and potato, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally. Add additional water if needed to reach desired consistency. Season with salt.
Serve vegetable mixture over rice and sprinkle with cilantro.