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cauliflower butter olive oil butter onion curry powder turmeric salt garlic chicken stock heavy cream
Viewed: 52 - Published at: 3 years agoIngredients
- 1 head cauliflower, rinsed and broken down into florets
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- Salt
- 3 cloves garlic, grated on a rasp
- 1 cup chicken stock
- 2 cups heavy cream
Method
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt.
- Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.
- Give a good toss and let cook for 3 more minutes.
- Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so.
- Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret.
- Go ahead, take a bite!
- Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap.
- Cook in batches if the florets won't fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce.
- In the same pan over medium heat, add the butter.
- Once the butter is melted, add the onions, curry powder, turmeric and season with salt.
- Cook until tender, about 5 minutes, and then add the garlic and cook a bit more.
- Once the garlic is fragrant, add the chicken stock and bring to a simmer.
- Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer.
- Cook until the sauce is reduced and thickened.
- With a slotted spoon, remove the cauliflower from the bowl and add to the pot.
- Raise the heat and simmer 5 minutes more.
- Serve warm.
