Tired of always preparing the same creams? Then you will not hesitate to try this cauliflower cream and curry with almond cream that we propose today. A cream with a very interesting combination of flavors but very easy to eat.
Very easy to eat and prepare as almost all creams are. A handful of ingredients, some spice beads and a casserole; you will need little more to have ready in 20 minutes this plate on the table. If the preparation time, together with the pint of this recipe, doesn't convince you to make it… I don't know what will do it!
Curry, turmeric, cumin ... This cream has a good number of spices but in small quantities. If you like curry a lot you could add a little more, but we believe that this is a balanced amount to begin with. Afterwards, you can play with the spices to your liking. Will you give this recipe a try? It is a fantastic starter and a great proposal for a light dinner.
Ingredients
- 1 small cauliflower
- 1/2 onion, minced
- 1 garlic clove, minced
- 1 teaspoon of curry
- 1/2 teaspoon turmeric
- 1/3 teaspoon of cumin
- Sal Island
- Pepper
- 2 cups of water
- 2 tablespoons coconut milk (canned)
- 1 teaspoon of almond cream
- Olive oil
- Nutritional yeast (optional)
Step by step
- Heat two tablespoons of oil in a saucepan and sauté the onion and garlic for 5 minutes.
- Then Incorporate the cauliflower into florets and the spices and fry for a couple more minutes
- Pour the water, bring to a boil and cook 10 minutes or until cauliflower is tender.
- Crush all the ingredients and return them to the casserole.
- Add the coconut milk and the almond cream and mix until smooth.
- Serve the cauliflower and curry cream hot or warm with a little nutritional yeast.