Friday, July 12, 2013

Cauliflower Puree with Coconut Milk and Mustard Seed

I had a fair amount of cauliflower left over from making that Gobi Manchurian, so I did what any reasonable person would do: something totally different. Inspired by Jamie's Thanksgiving Cauli/Pots, I sought to make a mashed cauliflower that would fit with an Indian culinary palate but still resemble (rather bland) comfort food. This cauliflower dish hit the mark precisely. It's mellow, but has enough zing from mustard seed and cayenne to represent itself quite well.

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
pinch salt
1/2 head cauliflower, in small florets
1/2 c coconut milk + 1/4 c veg stock (improvise as needed)
pinch cayenne

1. 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.

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