Cauliflower In Curry Cream Sauce
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Butter2 tbsps
Olive Oil1 cup
Onion (chopped)2 tsps
Curry Powder (yellow)1 tsp
Turmeric1
Salt3 cloves
Garlic (grated on a rasp)1 cup
Chicken Stock2 cups
Heavy CreamDirections:
1
For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt
2
Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes
3
Give a good toss and let cook for 3 more minutes
4
Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so
5
Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret
6
Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap
7
Cook in batches if the florets won't fit into one pan
8
While the cauliflower continues to steam in the bowl, make the sauce
9
In the same pan over medium heat, add the butter
10
Once the butter is melted, add the onions, curry powder, turmeric and season with salt
11
Cook until tender, about 5 minutes, and then add the garlic and cook a bit more
12
Once the garlic is fragrant, add the chicken stock and bring to a simmer
13
Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer
14
Cook until the sauce is reduced and thickened
15
With a slotted spoon, remove the cauliflower from the bowl and add to the pot
16
Raise the heat and simmer 5 minutes more
17
Serve warm