From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc.
1 cauliflower head, cut into florets (stems removed)
Curry liquid: 11⁄2 tbsp. curry powder for each quart of
water (see directions for measurement)
1 1⁄2 cup leeks, finely chopped (only white part)
3 tbsp. garlic, minced
1 tbsp. ginger, grated
1⁄2 cup pareve cream cheese (regular cream cheese
can be substituted if not serving meat)
Place the cauliflower florets in a small heavy gauged saucepot and add enough curry liquid to cover the cauliflower (the amount of curry liquid will vary according to the size of the pot; therefore, prepare the needed amount according to the size of the pot you are using). Add the leeks, garlic, and ginger. Put the pot on high heat and bring to a boil. Reduce the heat and simmer for about 30 minutes until the cauliflower florets are soft. Remove from the heat, strain over a clean bowl, and reserve the liquids. Pour the cauliflower mixture into a food processor and add the cream cheese, salt, and 1⁄4 cup of the reserved liquid. Puree until smooth and adjust seasoning as needed. Serve the cauliflower with teriyaki-glazed fish.
Chef's Tip: Use a bowl with a lid for the liquid. Don't add all of the water to the curry powder at once. First add a few tablespoons of water to the powder and create a "paste" then add the rest of the water slowly so that the powder will dissolve better in the water.
Recipe: kosher, parve or dairy