Ingredients
- 2 lb head of cauliflower
- 2 tablespoons unsalted butter, softened (may want to add more)
- 2 1/2 teaspoons hot curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- cup heavy cream, optional
Make it step by step
- Trim the leaves and cut out the central core of the cauliflower. Break the cauliflower into small florets. Yo u ca n pee l th e cor e an d slic e crosswise or discard.
- Add the cauliflower pieces to a large pot and cover with water. Bring to boil. Cook the cauliflower, covered, unti l tende r. It will probably take about 5 minutes.
- Drain the cauliflower pieces, reserving the cooking liquid, and place in a food processor. Add butter, curry powder, salt, and pepper, and 1/4 cup of the reserved cooking liquid.
- Puree to desired consistency, adding more cooking liquid or more butter, if desired. I added about 1/4 cup of heavy cream which added a lovely richness to the puree. Tast e and adjust seasonings, if necessary.
- Serve immediately while still warm, or pour into a baking dish and reheat in a 250 degree F oven when you are ready to serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Cook in a Bar, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.