Primary Ingredients
5 cups chopped cauliflower
1 can coconut milk
1 large white onion diced
1 ½ Tbsp. Madras Curry Powder
1 leek, white parts only, diced
½ Cup dry white wine
2 ribs celery, chopped
1 Kafir lime leaf
4 cloves garlic, chopped
2 cups of water
1 tablespoon Canola oil
Caramelized Apples
1 Granny Smith apple, peeled and diced
1 tablespoon Canola oil
1 tablespoon sugar
Juice of half a lemon
Primary Technique
- In a large saucepan add one tablespoon of Canola oil and sauté onions and leeks over medium high heat until translucent.
- Add garlic and celery and cook until soft and tender. Add curry powder to pan and cook for 30 seconds to release aromas.
- Add white wine to the pan and reduce until almost dry. Add coconut milk and reduce heat to low and reduce to almost half. Add cauliflower, Kafir lime leaf and water to pan, cook for about twenty minutes over medium heat, until cauliflower is very soft.
- Let cool for 15 minutes. Place in blender, (never fill more than ¾ full to lessen the risk of spilling). Blend well, return to sauce pan and heat. Add salt to taste and garnish with caramelized apple.
- Peel apple and dice into small pieces. Heat a sauté pan with 1 teaspoon of Canola oil over high heat.
- When almost smoking, add apples and cook for 30 seconds, add one tablespoon of sugar. Toss well and cook for one minute to caramelize, add lemon juice and toss to coat.
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