Cauliflower In Curry Cream Sauce Recipes

CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE

Steps:

• Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first.
• While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden.
• Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes.
• Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste.
• When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl.
• Garnish with fresh cilantro if desired.

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For cauliflower: par boil the florets until just tender, about 6-8 min. Heat butter and oil in large pan and add florets and a sprinkle of salt. Saute until golden brown on bottom, then toss. When there are nice patches of golden brown on each floret and they are coated with butter/oil, turn heat off. Then move them to another bowl and cover with plastic or foil.
• Using same pan, melt butter then add onions, curry powder and turmeric. Season with salt. Cook until onions are tender, about 5 minutes. Then add garlic and cook for another minute. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more.