Lord Krishna’s Cauliflower Purée

This purée was inspired by a recipe in the classic cookbook by Yamuna Devi, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking. My dad loves Indian food, so I’m working on recipes that include those flavors.


  • 1 Medium Size Cauliflower, cut into medium sized pieces.
  • 1 Tablespoon diced, fresh Ginger Root
  • 1/2 Teaspoon Turmeric
  • 1 Tablespoon Cumin Seed
  • 1 Teaspoon Garam Masala*
  • 1 Tablespoon Cooking Oil
  • Half & Half as needed to get to purée consistency. [You can substitute Milk, Heavy Cream, Broth, or Yogurt.]
  • Salt to taste
  1. Steam the Cauliflower until it is soft.
  2. While it is steaming, toast the Cumin Seeds in a skillet until they brown and smell toasty.
    [I use a small cast iron skillet to toast spices. You could substitute ground Cumin, but I find freshly toasted and ground to taste better.]
  3. Grind the Cumin with a mortar and pestle or a spice grinder [I use a Cuisinart Mini-Mate Chopper] and place it in a bowl with the Turmeric and Garam Masala.
  4. Heat the oil in the toasting pan until medium hot. Add the Ginger. Once it is fragrant (about one minute) add the spice mixture. Stir and remove from the heat.
  5. When the Cauliflower is done, let it cool til warm. Then put it in the bowl of a food processor along with the oil/spice mixture. Add some Half & Half. (Don’t over do it! A scant 1/4 cup should do to start with!) Process until smooth, adding more Half & Half as needed.
  6. Salt to taste.

* What is Garam Masala? Click HERE. You can buy it ready made from McCormick, Penzeys, and any Indian shop.


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