Creamy Curry Cauliflower Purée
A smooth and creamy cauliflower purée with green curry, turmeric, peanut butter, and a touch of sweetness from raisins. Perfect as a flavorful side dish or stirred into rice, quinoa, soups, and stews.
Equipment
- Blender or immersion blender
- large saucepan
- Measuring cups
- Measuring spoons
Ingredients
- 1 head Cauliflower trimmed and separated into florets
- 1 1/2 cups Unsweetened Almond Milk
- 1 1/2 tablespoons Green Curry Paste
- 1/4 teaspoon Ground Turmeric
- 1 tablespoon Tamari
- 2 tablespoons Natural Peanut Butter crunchy
- 1/4 cup Raisins
- 2 cloves Garlic grated
- 1 teaspoon Coarse Sea Salt
Instructions
- Place the cauliflower florets in a large saucepan and cover with water.
- Bring the water to a boil and cook the cauliflower for about 10 minutes until tender.
- Drain the cauliflower thoroughly.
- Place the cooked cauliflower, almond milk, green curry paste, turmeric, tamari, peanut butter, raisins, garlic, and sea salt in a blender.
- Blend until completely smooth and creamy.
- Return to the saucepan briefly if the purée needs reheating.
- Serve hot as a side dish or stir into rice, quinoa, soups, or stews.
Notes & Wine Advice
Serving Suggestions
Serve the cauliflower purée alongside tofu, seitan, roasted vegetables, or a plant-based curry. It can also be spooned over brown rice or quinoa or stirred into soups and stews for extra creaminess.Recipe Notes
Drain the cauliflower thoroughly before blending to prevent a watery purée. Check that the green curry paste and tamari are certified gluten-free when preparing the dish for someone following a strict gluten-free diet.Variations
For a spicier purée, add a little more green curry paste. A squeeze of fresh lime juice adds acidity and freshness, while fresh cilantro can be added just before serving. Smooth peanut butter can replace crunchy peanut butter when an especially silky texture is preferred.Storage
Store leftover cauliflower purée in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan, adding a small splash of almond milk if the purée becomes too thick.Wine Advice
A crisp Sauvignon Blanc works well with the green curry and creamy cauliflower. A slightly aromatic Riesling is another good choice when you prefer a softer contrast to the curry spices.Nutrition values
Serving: 1 serving | Calories: 150 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 720 mg | Sugar: 8 g