“From "Delicious Dips" by Diane Morgan.”
READY IN:
30mins
SERVES:
6-8
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat.
  2. Add the cauliflower and 1/4 tsp of the salt.
  3. Partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes.
  4. Drain completely and transfer to a bowl.
  5. In a small saute pan over medium heat, warm the olive oil and swirl to coat the pan.
  6. Add the onion and saute until soft and translucent, about 5 minutes.
  7. Add the curry powder, remaining 1 1/2 tsp of salt, and the sugar.
  8. Stir constantly until the curry is fragrant, 1-2 minutes longer.
  9. Remove from the heat.
  10. Use a fork to mash the cauliflower into very small pieces.
  11. Add the onion mixture and stir to combine.
  12. Using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper.
  13. Taste and adjust the seasonings.
  14. Transfer to a serving bowl and serve immediately.

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