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
- Steam the Cauliflower until it is soft.
- 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.]
- 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.
- 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.
- 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.
- Salt to taste.
* What is Garam Masala? Click HERE. You can buy it ready made from McCormick, Penzeys, and any Indian shop.