Purée of Cauliflower With Curry

Ingredients

• 12-pound head cauliflower (untrimmed)
• 2 tablespoons unsalted butter, softened, plus more to taste
• 2 teaspoons hot curry powder (like Madras)
• ½ teaspoon salt
• ⅛ teaspoon ground white pepper
• Heavy cream (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    263 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 18 grams dietary fiber; 17 grams sugars; 17 grams protein; 10 milligrams cholesterol; 466 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 side-dish servings

Preparation

1. Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
2. Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
3. Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

20 minutes