COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
COCONUT-CURRY CAULIFLOWER MASH
A new twist on mashed cauliflower. This recipe is from "From the SCCC Kitchen" (Schenectady County Community College's nationally accredited American Culinary Federation culinary arts program).
Provided by Dee514
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Steam cauliflower until tender (breaks easily when touched).
- Drain and set aside in covered pan.
- In a small sauce pan, add curry and turn heat on medium.
- Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
- Be careful not to brown as it will become grainy and bitter.
- Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
- Remove from heat, add to the cauliflower and mash.
- Salt and pepper to taste.
COCONUT CAULIFLOWER
Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
Provided by Aram5262
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom of a thick bottomed skillet with vegetable oil.
- When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
- Pour in the coconut milk and stir in the curry paste until well integrated.
- Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
- Just before serving add the cilantro and salt to taste.
- Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
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