This will warm you up!
I used up the last of my curry powder from Fresh and Easy. When the store was closing, I purchased a few bottles on clearance and now will need to find another brand. Their brand contained very little fenugreek, as I do not care much for the aroma. It was also pleasantly peppery, but not overly hot. I have tried Penzey’s Now Curry, but it has a little too much clove as well as heat for our tastes. Anyone know of a good curry blend to try, please let me know!
- 1 head cauliflower
- 1 onion
- 2-3 tablespoons curry powder
- olive oil
- 2 cups broth
- 5 oz. can evaporated milk (also try milk, half and half, heavy cream or coconut milk)
- poached eggs (optional)
- Cut cauliflower and onion into chunks (about an eighth).
- Place on baking sheet and drizzle with olive oil, sprinkle with curry powder and mix well to coat.
- Roast at 425 for about 30-40 minutes. The cauliflower should be soft, and the onions almost caramelized.
- In a blender, puree the veggies in small batches with some broth and milk.
- Add more broth if this is too thick.
- If needed, add salt and pepper.
Serve with a poached egg atop and a warm, crusty bread or naan. The egg was a last-minute idea which I thought would make a nice addition. It really didn’t add much and I’ll leave it off next time. This would also be good with a scoop of basmati rice, or leftover basmati rice that has been fried crispy.