Cauliflower in Curry Cream Sauce

Total Time:
35 min
10 min
25 min

4 to 6 servings

  • Cauliflower:
  • 1 head cauliflower, rinsed and broken down into florets
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Sauce:
  • 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

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.

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    Delicious use of cauliflower. Very flavorful. The pan-frying develops a nutty flavor. The curry cream sauce is a nice alternative to cheese sauce. Didn't print out the recipe initially. I am alawys trying the recipes from the shows I watch. When my husband asked for it again I could not remember which show it came from or the exact ingredients the recipe required. I spent several hours trying to locate the recipe. Thank goodness I found it. This will go in my "keepers" file.
    Great flavor! Added some Sriracha for heat. Served with rice but might be good paired with lentils. Definitely will make this again!
    Delicious! Instead of heavy cream I used coconut milk for a little more Asian flavor...yum!
    OMG what a great recipe! Easy to make and great for leftovers as well. This dish was a winner in my house. Thanks Sunny for the recipe.
    Great recipe! Very flavorful but I added what my mom taught me to do with Japanese curry - an apple, grated with the onions. It gives it a bit of sweetness and the pectin in the apple thickens up the sauce without adding any fat - especially good if you use milk instead of heavy cream.
    Loved this recipe...easy to make and delicious. The curry powder gives it a lovely flavor but no heat for those who don't like spicy. I added more cream than she did as I like lots of sauce.
    delicious & easy!
    I made this for the 1st time and it was excellent! I have never sauteed cauliflower before and it is a delightfully different taste. Since this was to be a main dish instead of a side as prepared on her show I added chucnky fresh mushrooms and served over rice as she did. her hint of rinsing rice before cooking it was right on. Wasn't "sticky rice" as mine usually is. It was a hit with my meat eating husband. This one is going in my recipe box as a go to side or main dish. Small side note...I thought the amount of sauce this makes could support 2 heads of cauliflower unless mine were just small. Thanks Sunny! Always love your show!
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