Puree of Cauliflower With Curry

1. 1

   Trim off leaves and cut out central core of cauliflower; break into florets.

2. 2

   Peel the core and slice.

3. 3

   Halve the florets lengthwise.

4. 4

   Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.

5. 5

   Drain the cauliflower pieces, reserving cooking water, and place in food processor.

6. 6

   Add 1/4 cup cooking water, butter, curry powder, salt and pepper and puree to desired consistency, adding more cooking liquid or more butter, if desired.

7. 7

   (I like this puree a bit rough, but you can puree until smooth and add a bit of heavy cream for a richer and more elegant looking puree.)

8. 8

   Check for seasonings and serve immediately or turn puree into a gratin dish and reheat in a 250-degree oven when ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.