Curried Cauliflower Puree
Curried Cauliflower Puree

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 2 hours
  • Prep: 15 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 175kcal (9%)
  • 1387mg (58%) Sodium
  • 30g Carbs
  • 5g Fiber
  • 6g (9%) Fat
  • 1g (5%) Saturated Fat
  • 6g Sugars
  • 6g Protein
  • 79mg (8%) Calcium
  • 2mg (11%) Iron
175kcal (9%)1387mg (58%)30g5g6g (9%)6g6g1g (5%)

Ingredients:

  • 1 1/2 quarts vegetable stock
  • 2 tablespoons finely grated or minced fresh ginger
  • 2 large onions, chopped
  • 1/2 cup sliced shallots
  • 3 cloves garlic, minced
  • 1 leek, white and pale green parts only, cleaned and finely chopped
  • 1 large head cauliflower, broken into florets, greens and stems finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 2 tablespoons white miso paste
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Directions:

Directions

In a large, heavy stockpot combine the vegetable stock, ginger, onions, shallots, garlic, leek, cauliflower, turmeric, coriander, cumin, and salt over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cover, and cook until the vegetables are soft, about 30 minutes. Remove from the heat, add the miso, and puree in a blender or food processor, in batches, until smooth and creamy.

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