Curried Cauliflower Purée
This creamy curried cauliflower purée pairs beautifully with soups, proteins, or grains and is customizable to your spice preference!
Equipment
- Blender or immersion blender
- Cutting board and knife
Ingrediënten
- 1 head cauliflower trimmed, cleaned, and separated into florets
- 1½ cups 355 ml unsweetened almond or other nondairy milk
- 1½ tablespoons 23 g green curry paste
- ¼ teaspoon turmeric
- 1 tablespoon 15 ml tamari or soy sauce
- 2 tablespoons 32 g crunchy natural peanut butter
- ¼ cup 40 g raisins
- 2 cloves garlic grated
- 1 teaspoon coarse sea salt
Instructies
- Place the cauliflower in a large saucepan and cover with water.
- Bring to a boil and cook until tender, about 10 minutes.
- Drain well.
- Combine the cooked cauliflower, nondairy milk, curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender or use an immersion blender.
- Purée the mixture until smooth.
- Serve hot, either as a side dish or stirred into your favorite soup or grain bowl.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy this purée on its own, paired with quinoa, brown rice, or your favorite grains. It’s also great stirred into soups or served alongside proteins like seitan or tofu.
Wine Advice:
Pair with a slightly sweet white wine like Riesling to balance the curry’s heat and complement the purée’s creamy, nutty flavors.
Nutritional Information
Calories: 90 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 4 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.8 g
