Curried Cauliflower Puree

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.