Curried Cauliflower Puree
By: Cook in a Bar
Published: Wednesday, January 26, 2011 - 10:48am

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

Preparation

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.