Curried Cauliflower Puree

These recipes which are featured in our March 2006 story "How Stars Stay Slim," are from Hollywood Dish by Hollywood caterer and chef Akasha Richardson.

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

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.