This is an adaptation of Ubuntu’s Cauliflower in a Cast Iron Pot.  It’s a little less creamy, and  a little easier to accomplish and more accessible without the vadouvan while still accomplishing the creamy sweetness of the cauliflower.

Chef’s tip: Making brown butter is a two step process. First, melt the butter to separate the solids and moisture.  Then bring it to brown to a rosy hazelnut color.

1 head cauliflower
2 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 Tablespoons unsalted butter
1 large shallot, diced finely
1 Tablespoon Madras curry powder
1 cup 2% milk
1/4 teaspoon kosher salt
1/4 cup flat leaf parsley, chopped
2 8-oz ramekins

1. Trim cauliflower, and slice the cauliflower into 1/4 inch thick slabs.  Break them up with your hands into bite size.
2. Preheat oven 400F.  Toss 3/4 of the cauliflower with olive oil and salt.  Roast in the oven till brown bits form.  About 40 minutes.
3. In a small saucepot, melt the butter, removing the foam.  When butter begins to brown, add shallots and saute till golden brown.  Add curry powder, bring it to a sizzle and remove from heat.  Pour the butter mixture into a small bowl.
4. Using the same saucepot, add in the remainder 1/4 head of chopped cauliflower and the milk, and bring to a simmer, 15 minutes till the cauliflower is soft.  Using a handheld blender, puree the mixture.
5. When the cauliflower is roasted, toss with the spiced butter and the chopped parsley.
6. In a ramekin, rub on some of the spiced butter.  Layer in puree, roasted cauliflower, puree and top with roasted cauliflower.  Pop back into the oven to brown the top, about 5 minutes.
6. Serve with a hearty, robust bread.

Serves: 2

Tags: Indian, Vegetarian