CAULIFLOWER IN CURRY CREAM SAUCE

Cauliflower in Curry Cream Sauce image

Number Of Ingredients 10

1 head cauliflower, rinsed and broken into florets
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
2 teaspoons yellow curry powder
1/2 teaspoon turmeric
3 cloves garlic, grated
1 cup chicken stock
2 cups heavy cream

Steps:

For cauliflower: par boil the florets until just tender, about 6-8 min. Heat butter and oil in large pan and add florets and a sprinkle of salt. Saute until golden brown on bottom, then toss. When there are nice patches of golden brown on each floret and they are coated with butter/oil, turn heat off. Then move them to another bowl and cover with plastic or foil.
Using same pan, melt butter then add onions, curry powder and turmeric. Season with salt. Cook until onions are tender, about 5 minutes. Then add garlic and cook for another minute. 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.