Cauliflowercurrypuree Recipes

CAULIFLOWER & CURRY PUREE

Steps:

• Chop the cauliflower fairly small.
• Discard core.
• Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
• Add the curry powder.
• Saute for five minutes, stirring regularly.
• Add the milk and bring to the boil, stir regularly.
• Add pinch of salt and generous pepper.
• Drop the heat, and simmer for six minutes.
• Remove from the heat.
• Taste.
• Add a pinch of salt, and retaste.
• When cool enough, process in a blender or food processor until smooth.
• Strain.
• Stir in the remaining butter.
• Taste.
• Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
• Thin with milk, if necessary.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

HURRY CURRY CAULIFLOWER

Steps:

• Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
• In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
• Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.