How to Curry Favor

I had a head of cauliflower sitting in my refrigerator for a few days.  The problem for me was not a lack of ideas for preparation, but a wealth of ideas.  I couldn't choose just one way to use this winter vegetable.  So, it sat...until yesterday...

It has been really cold and dreary here in DC.  While, I am grateful we have not been bombarded with snow as we were last winter, it still is not that pleasant to me.  I needed something soothing and warming, and I needed that refrigerator space.

Curried Cauliflower Puree
Serves 6

1 2-lb head of cauliflower
2 Tbsp unsalted butter, softened (can add more, if desired)
2 1/2 tsp hot curry powder (I used Penzey's)
1/2 tsp salt
1/2 tsp ground pepper (white looks prettiest, but black is okay)
1/4 - 1/3 cup heavy cream, optional

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.

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.

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.

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.

Serve immediately while still warm, or pour into a baking dish and reheat in a 250-degree oven when you want to serve.

Curried Cauliflower Puree