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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Delicious Dips by Diane Morgan. Ingredients:
1 head cauliflower, broken into florets and halved (about 1 1/2 lbs) |
1 3/4 teaspoons kosher salt, divided |
1 tablespoon olive oil |
1 medium yellow onion, finely diced |
1 tablespoon curry powder |
1 tablespoon sugar |
1 cup plain yogurt |
1/4 cup sour cream |
1/3 cup italian parsley, coarsely chopped |
1/8 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
fresh ground black pepper |
Directions:
1. Fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat.
2. Add the cauliflower and 1/4 tsp of the salt.
3. Partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes.
4. Drain completely and transfer to a bowl.
5. In a small saute pan over medium heat, warm the olive oil and swirl to coat the pan.
6. Add the onion and saute until soft and translucent, about 5 minutes.
7. Add the curry powder, remaining 1 1/2 tsp of salt, and the sugar.
8. Stir constantly until the curry is fragrant, 1-2 minutes longer.
9. Remove from the heat.
10. Use a fork to mash the cauliflower into very small pieces.
11. Add the onion mixture and stir to combine.
12. Using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper.
13. Taste and adjust the seasonings.
14. Transfer to a serving bowl and serve immediately.
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