A rich and creamy purée with a kick of green curry flavor. Versatile and comforting, it's perfect as a side dish or stirred into soups, stews, or grains like quinoa and rice.
1head cauliflowertrimmed, cleaned, and separated into florets
1½cups355 ml unsweetened almond or other nondairy milk
1½tablespoons23 g green curry paste
¼teaspoonturmeric
1tablespoon15 ml tamari or soy sauce
2tablespoons32 g crunchy natural peanut butter
¼cup40 g raisins
2clovesgarlicgrated
1teaspooncoarse 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 cauliflower with the almond milk, green curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender or use an immersion blender.
Purée until smooth.
Serve hot as a side dish or stir into your favorite grains, soups, or stews.
Notes / Tips / Wine Advice:
Serving Tip:
This purée pairs wonderfully with quinoa, brown rice, or as an accompaniment to a protein like seitan or tofu.
Wine Advice:
A crisp white wine, such as a Sauvignon Blanc, complements the curry flavor without overwhelming the dish.