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. Ingredients: 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 … Continue reading Lord Krishna’s Cauliflower Purée