| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 head cauliflower, rinsed and broken down into florets
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- Salt
- 3 cloves garlic, grated on a rasp
- 1 cup chicken stock
- 2 cups heavy cream
Instructions
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won’t fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 417 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 125 mg |
| Sodium | 581 mg |
| Serving Size | 1 of 6 servings |
| Calories | 417 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 125 mg |
| Sodium | 581 mg |
Reviews
Delicious! I did add a grated apple to the onions as suggested by a comment below. I added less heavy cream.
very easy and flavorful! I didn’t have heavy cream so just used 1%. Someone here mentioned coconut milk and that would have made a great sub as well. Thank you for the great recipe!!
This dish is fabulously delicious! I brightened it up with a squeeze of lime at the end…yum yum✨
Great ! A perfect recipe for Curry Cauliflower. I added some grated ginger to the onions and a wee bit of Ghost Pepper. I also added mushrooms, cashews, and peas to the dish to make it more of an entree…
Delicious use of cauliflower. Very flavorful. The pan-frying develops a nutty flavor. The curry cream sauce is a nice alternative to cheese sauce. Didn’t print out the recipe initially. I am alawys trying the recipes from the shows I watch. When my husband asked for it again I could not remember which show it came from or the exact ingredients the recipe required. I spent several hours trying to locate the recipe. Thank goodness I found it. This will go in my “keepers” file.
Great flavor! Added some Sriracha for heat. Served with rice but might be good paired with lentils. Definitely will make this again!
Delicious! Instead of heavy cream I used coconut milk for a little more Asian flavor…yum!
OMG what a great recipe! Easy to make and great for leftovers as well. This dish was a winner in my house. Thanks Sunny for the recipe.
Great recipe! Very flavorful but I added what my mom taught me to do with Japanese curry – an apple, grated with the onions. It gives it a bit of sweetness and the pectin in the apple thickens up the sauce without adding any fat – especially good if you use milk instead of heavy cream.
Loved this recipe…easy to make and delicious. The curry powder gives it a lovely flavor but no heat for those who don’t like spicy. I added more cream than she did as I like lots of sauce.