Curried Cauliflower Purée
A rich and creamy curried cauliflower purée that pairs well with a variety of dishes or can be enjoyed on its own. Perfect for adding a unique twist to your meal.
Equipment
- Large-size saucepan, Blender or immersion blender
Ingrediënten
- 1 head cauliflower trimmed, cleaned, and separated into florets
- 1 teaspoon coarse sea salt
- 2 cloves garlic grated
- 1½ cups 355 ml unsweetened almond or other nondairy milk
- 1½ tablespoons 23 g green curry paste
- ¼ teaspoon turmeric
- 2 tablespoons 32 g crunchy natural peanut butter
- ¼ cup 40 g raisins
- 1 tablespoon 15 ml tamari or soy sauce
Instructies
- Place the cauliflower in a large-size saucepan and cover with water.
- Bring to a boil, and cook until tender, about 10 minutes.
- Drain well.
- Combine the cauliflower with the milk, curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender, or use an immersion blender.
- Purée until smooth.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
This purée pairs wonderfully with quinoa, rice, or as a side to any protein-rich dish, offering a creamy, flavorful addition to your meal.
Wine Advice:
A crisp white wine like Chardonnay or a refreshing Riesling complements the rich flavors of this curried cauliflower purée.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 3 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.6 g
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