Best 7 Purée Of Cauliflower With Curry Recipes

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**Explore a Culinary Symphony of Cauliflower and Curry: A Journey Through Diverse Puree Recipes**

Embark on a culinary adventure with our curated collection of cauliflower and curry puree recipes, a symphony of flavors that will tantalize your taste buds. From the classic Indian korma to innovative fusion dishes, each recipe offers a unique interpretation of this versatile vegetable. Discover the creamy richness of cauliflower transformed by the aromatic embrace of curry spices. Indulge in a symphony of textures—silky smooth purees, crispy cauliflower florets, and fragrant herbs—that come together to create a feast for the senses. Whether you're seeking a comforting weeknight meal or an impressive dinner party centerpiece, our recipes will guide you through a culinary journey that celebrates the harmonious marriage of cauliflower and curry.

Here are our top 7 tried and tested recipes!

CAULIFLOWER PUREE



Cauliflower Puree image

This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.

Provided by Nicholio

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 20m

Yield 4

Number Of Ingredients 3

salt to taste
1 head cauliflower, cut into florets
1 tablespoon butter

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.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g

CAULIFLOWER CURRY RECIPE



Cauliflower Curry Recipe image

Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 15

250 grams cauliflower florets ((2 heaped cups))
2 tablespoon oil
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
1 sprig curry leaves (or bay leaf (optional))
1¼ cup onions (chopped finely (2 medium))
1 green chili (slit or chopped (optional))
1 tablespoon ginger garlic chopped finely (or 1 tsp paste )
¾ to 1 cup tomatoes (- pureed or fine chopped (2 medium))
¾ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ((or haldi))
½ to ¾ teaspoon red chilli powder ((I used 1 tsp kashmiri chilli powder))
1 teaspoon garam masala (or curry powder (I used 1½ tsp))
½ teaspoon coriander powder ((optional))
¾ to 1 cup water (or coconut milk (I used 1¼ cup))

Steps:

  • Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
  • Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
  • Add onions and green chilli. Saute until pink or golden.
  • Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
  • Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  • Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
  • Then add cauliflower florets and saute for 1 to 2 mins.
  • Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
  • Cover and cook until the cauliflower is tender but not mushy.
  • If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
  • Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CAULIFLOWER & CURRY PUREE



Cauliflower & Curry Puree image

This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached.

Provided by jane dough

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium cauliflower
2 tablespoons unsalted butter
1/2 teaspoon curry powder
1/2 cup milk
salt and pepper

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.

SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE



Smooth and Silky Cauliflower Purée Recipe image

This simple cauliflower purée is the perfect choice when you want a flavorful side that's still restrained enough to let the other parts of your dinner do the talking.

Provided by Daniel Gritzer

Categories     Side Dish     Sides

Time 45m

Number Of Ingredients 7

2 tablespoons (30g) unsalted butter
1 large (8-ounce; 225g) yellow onion, thinly sliced
4 medium cloves garlic, thinly sliced
1 (2-pound; 925g) head cauliflower, trimmed and cut into florets
2 cups (475ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note)
1 sprig thyme
Kosher salt

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
  • Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
  • Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.

Nutrition Facts : Calories 215 kcal, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, Sodium 122 mg, Sugar 4 g, Fat 20 g, ServingSize Makes about 1 quart (900ml), UnsaturatedFat 0 g

CAULIFLOWER PUREE



Cauliflower Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 head cauliflower (about 3 pounds), cut into florets
1 Yukon gold potato (about 8 ounces), peeled and diced
1 lemon, zest finely grated
Kosher salt and freshly ground black pepper to taste
1 teaspoon extra-virgin olive oil

Steps:

  • Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
  • Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.

Nutrition Facts : Calories 74 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 14 grams, Fiber 7 grams, Protein 5 grams

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 1/2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets
2 teaspoons curry powder
4 cups low-sodium chicken broth or water
Fresh cilantro leaves and chopped salted cashews, for serving

Steps:

  • Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI



Roast cod with curried cauliflower purée & onion bhaji image

One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower

Provided by Elystan Street

Time 1h40m

Number Of Ingredients 23

200g spinach , washed
olive oil , for frying
4 x 150g portions skinless cod fillet (from the head end if possible)
½ onion , finely chopped
vegetable oil , for frying
1 tbsp golden raisins
2 tsp nonpareilles capers
50ml apple juice
½ lime zested and juiced
1 tsp chopped coriander
pinch of golden caster sugar
125g gram flour
1 egg
125ml milk
1 red onion , very finely sliced
½ red chilli , finely chopped
1 tsp chopped coriander
vegetable oil , for frying
25g unsalted butter
½ onion , finely sliced
1 tsp mild curry powder
150g cauliflower , chopped
100ml double cream

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.

Nutrition Facts : Calories 606 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Choose the freshest cauliflower you can find. It should be firm and white, with no blemishes.
  • Roast the cauliflower before using it in the soup. This will help to bring out its natural sweetness and flavor.
  • Use a good quality curry powder. There are many different brands available, so do some research to find one that you like.
  • Adjust the amount of curry powder to your taste. If you like a mild soup, start with a small amount and add more to taste.
  • Serve the soup hot, garnished with fresh cilantro or parsley.

Conclusion:

This Pure of Cauliflower with Curry is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy soup, give this recipe a try. You won't be disappointed.

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