adapted from Angry Chicken
1-2 yellow diced onions
4-5 Yukon gold potatoes cubed
1 head cauliflower chopped
1 tsp curry powder
1/2 tsp turmeric
1 tsp cumin
1/2 tsp cayenne
salt and pepper
lemon juice for 1 lemon
2 cups chicken broth
coconut milk
In a bit of olive oil, saute the onions about 5-7 minutes. Add the spices and the potatoes and saute another 5 minutes. Add the chopped cauliflower. Then add the broth and a bit of water--you need to cover everything. Bring to a boil and then turn down to a simmer and cover. If you are in a hurry this will take about 40 minutes to cook, otherwise I let it simmer all day. Puree with the stick blender and then add the lemon juice and enough milk to change the color and make it creamy. Taste and add more salt/pepper/cayenne as needed.
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1 comment:
Thank you!! I've been getting two HUGE heads of cauliflower per week in my CSA basket lately. Allan doesn't like it in most forms. He does well when I make them into fake mashed potatoes (half turnips or potatoes/half cauliflower), but I don't like to make that twice a week. Plus you know me and my affinity for curry/turmeric/coriander/etc....
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