About a month ago, I tried making whipped cauliflower to stand in where a starchy mash would go on my dinner plate. I absolutely loved the Goat Cheese Whipped Cauliflower I came up with.
Cauliflower florets happened to be on sale this week, so I decided to try out another variety of the whipped cauliflower. I figured during the week I'd just scour the fridge to use up some cheese and condiments. Since we're moving (again) in two weeks, I'm trying to empty the pantry (again). But I can't complain too much, I finally get my dream house :)
So anyway, I found half a can of coconut milk and a lightbulb went off - add a pinch of curry powder and puree it to get a smooth, golden, curried coconut cauliflower! I topped it with some of the leftover shredded coconut from making granola (should have toasted it, but I was in a hurry to eat!).
The flavors were delicious, and I could have eaten 10 more bowls. Let's just say this will be the 2nd of many future whipped cauliflower dishes! This giant bowl (4 cups) had only 200 calories, where 4 cups of mashed potatoes has more than I want to think about...
Coconut Curry Whipped Cauliflower
4 cups of cauliflower florets, about 20 oz.
1/2 cup light coconut milk, warmed
2 cups plus 1/4 cup warmed vegetable stock
1 tbsp. curry powder or paste of choice
Salt and pepper
Pinch of cayenne
Shredded coconut, for garnish
Add 2 cups vegetable stock and cauliflower to a small stock pot.
Cover, bring to a boil.
Turn heat to medium, simmer and cook for 10 minutes, until cauliflower is tender.
Drain, add cauliflower to a blender (I used the magic bullet in 2 batches).
Add coconut milk, curry powder, salt, pepper and cayenne pepper.
Blend for 30 seconds, until velvety smooth.
If necessary, add more vegetable stock a few tbsp. at a time (don't add too much or it will get watery).
Taste, adjust seasonings.
Pour into a bowl and serve with coconut.
(If necessary, add back to pot, turn heat to low to warm through, but mine was still very hot!)