This is an absolute délice! A curried purée, different from the usual mashed potatoes, with an exotic taste… You can enjoy it on its own or if you prefer with some brown rice, wild quinoa or other cooked grain …
700 g of cauliflower florets (I used green and white) (use frozen ones if you don’t find the green)
1 cup of rice milk
1 full tbsp mild curry paste
1 clove garlic
1 full tbsp organic peanut butter
1 tbsp soy sauce
1 tsp sea salt (optional)
Steam the cauliflower in a steamer until tender (or boil it for 10 minutes if you prefer). In a blender, combine the cauliflower and all the other ingredients and mix until smooth and creamy!
“Chi si loda s’imbroda” or “It’s not a sign of good style to applaud one self” but I’m really proud of my creamy result.. I really love this purée!!