Curried Cauliflower Puree Recipes

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI

Steps:

• To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
• To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
• For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
• Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
• Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
• Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
• To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.

CAULIFLOWER PUREE

Steps:

• Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
• Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

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.

PURéE OF CAULIFLOWER WITH CURRY

Steps:

• Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
• 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.
• Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

CURRIED CAULIFLOWER PUREE

Steps:

• Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with coconut milk, butter, and curry with stick blender.

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.

GLUTEN-FREE ROASTED CAULIFLOWER STEAKS WITH CURRIED BEAN PUREE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Trim tough leaves off bottom of cauliflower, leaving stem intact. Cut head of cauliflower vertically into 1-inch pieces, being careful to leave stem attached to each piece (you should have 4 nice steaks). Carefully place steaks on cookie sheet. Brush steaks lightly with oil, and sprinkle with 1/4 teaspoon of the curry powder. Bake 15 minutes.
• Meanwhile, in food processor, place Curried White Bean Puree ingredients. Cover; process until smooth, scraping down bowl once. Empty puree into 1-quart saucepan. Heat over low heat until warm, stirring occasionally.
• After 15 minutes, carefully turn cauliflower steaks. Brush second side with oil, and sprinkle with remaining 1/4 teaspoon curry powder. Bake about 15 minutes longer or until florets are turning golden brown.
• Divide puree among 4 serving plates, spreading out so puree will show underneath steak. Top each carefully with 1 cauliflower steak. Sprinkle with sliced green onions.

CURRIED MASHED CAULIFLOWER WITH SHALLOTS

Steps:

• Trim cauliflower by removing leaves and core. Break into large flowerets.
• Put pieces in a large saucepan and add cold water to cover. Bring to a boil and cool for 15-20 minutes or until tender but not soft; drain.
• Return cauliflower to saucepan. Using the side of a spoon, chop the pieces of cauliflower until they are slightly mashed and look coarse.
• Add shallots, curry and cream. Add salt and pepper to taste.
• Cook, stirring until hot.
• Stir in butter and serve.