Curried Cauliflower Puree

Name: Curried Cauliflower Puree
Ingredients: 2 pounds cauliflower head of; 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; 1 cup heavy cream optional

6 ingredients

5 steps

Ingredients

2 pounds cauliflower head of
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
1 cup heavy cream optional

Directions

1

Trim the leaves and cut out the central core of the cauliflower. Break the cauliflower into small florets. You can peel the core and slice crosswise or discard.
2

Add the cauliflower pieces to a large pot and cover with water. Bring to boil. Cook the cauliflower, covered, until tender. It will probably take about 5 minutes.
3

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.
4

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. Taste and adjust seasonings, if necessary.
5

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.