Cream of cauliflower, with coconut milk and red curry – Normal and Thermomix

Spread the love

This exotic cauliflower cream is a dish that does not take long to make. And the best thing for me is that it can be prepared overnight, stored in the fridge and consumed cold, warm or hot. It is very useful when you get home with few minutes to eat. In my case I usually temper 1 minute in the mike, it’s the way I like it.

I want to highlight that cauliflower is a vegetable that brings many benefits to our health, this cruciferous is full of vitamins, has anti-inflammatory, anti-cancer properties, etc. I leave some very interesting links at the bottom of the recipe.

This way of cooking cauliflower makes it more attractive to palates who do not normally enjoy it. Coconut milk and red curry give it a different and delicious touch that greatly changes its original flavor. Adding cumin and fennel powder helps make it more digestive.

It is very simple, the ingredients are easily cooked, their dressings are exotic but they are already in any large supermarket and its preparation requires only to brown a little onion, add the cauliflower, the water and let it boil. This is the basis, the rest is part of the dressing and I explain it in detail in the recipe.

Ingredients for 1 liter of cream (approx. Because it depends on the desired thickness)

  1. 1/2 medium cauliflower
  2. 1 fresh spring onion
  3. Extra virgin olive oil (EVOO)
  4. Red curry paste (spicy or soft, to taste)
  5. 250 ml of coconut milk
  6. Salt
  7. Water (to cover the cauliflower in the pot)
  8. 1 bay leaf
  9. Some ginger
  10. Cumin powder
  11. Fennel Powder (optional)
  12. Chives and coriander to garnish (optional)

Elaboration:

Wash and break the cauliflower into small pieces to cook faster.

Clean and cut the scallion into small dice ( brunoise ).

In a pot, heat two tablespoons of olive oil, jumped up the onion until it gets a little color. Add chopped cauliflower, chopped ginger, stir and cover with water. Let it boil for about 15 minutes, check the texture of the cauliflower, it has to be very tender so that the cream is smooth.

When the cauliflower is cooked, turn off the heat and immediately add the coconut milk and curry paste. Remove the bay leaf. Crush until you get a smooth and silky texture.

Grind salt and curry to our liking and serve. It can be taken at any temperature although for me the ideal is warm.

Once in the bowl or plate, garnish with a drizzle of extra virgin olive oil, a pinch of red curry, cumin and fennel powder and some herb such as chives or cylindrical.

Thermomix TM31 version:

Elaboration:

Wash and break the cauliflower into small pieces to cook faster.

Clean and cut the onion, put the glass to chop, 4 sec. Vel. 4

Add 2 tablespoons of olive oil to the glass, set 5 minutes, Vel. 1 Temp. Varoma

Add the chopped cauliflower, ginger, bay leaf and water until covered. Schedule 15 minutes. Vel. 2 Temp. Varoma and turn left (not to break the bay leaf with the blades).

When the cauliflower is cooked, remove the bay leaf and add the coconut milk and curry paste.

Mix by programming 30 seconds Vel. 3. . Crush 1 minute or 2 Vel. 6-10 progressive until a smooth and silky texture.

Grind salt and curry to our liking and serve. It can be taken at any temperature although for me the ideal is warm.

Once in the bowl or plate, garnish with a drizzle of extra virgin olive oil, a pinch of red curry, cumin and fennel powder and some herb such as chives or cylindrical.

Leave a Reply

Your email address will not be published. Required fields are marked *