Cauliflower Puree with Coconut Milk and Mustard Seed (shown with mushroom 'mutton' curry)
1 TB canola oil
1 tsp mustard seed
1/2 onion, diced
2 cloves garlic, minced
1/2 head cauliflower, in small florets
1/2 c coconut milk + 1/4 c veg stock (improvise as needed)
Instructions1. In a medium saucepan, heat oil over medium high heat. Add mustard seeds and cook, stirring until spluttering.
2. Add onion and cook 5+ minutes, until soft and fragrant. Add garlic and pinch of salt and cook a few more minutes.
3. Add cauliflower, coconut milk, stock, and cayenne pepper. Bring to a boil, then reduce heat and simmer, cooking until cauliflower is quite soft.
4. Allow to cool. Puree cauliflower, adding more liquid as needed. Add salt to taste and bring back to hot temperature before serving. Serves about 3.