Prepare to tantalize your taste buds with a mind-blowing Malaysian-inspired cauliflower puree that will revolutionize your side dish game! This isn't just another boring mashed potato recipe – this is a creamy, luxurious transformation of humble cauliflower that will transport your palate to the vibrant streets of Malaysia with just one spoonful. Imagine a velvety smooth, turmeric-kissed puree that's so rich and decadent, you'll forget you're eating a vegetable!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Malaysian
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1/4 cup coconut milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon turmeric (optional)
Instructions
- Wash the cauliflower thoroughly and cut into uniform small florets to ensure even cooking.
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water to enhance the cauliflower's natural flavor.
- Carefully add the chopped cauliflower florets to the boiling water and cook for approximately 8-10 minutes until they become tender and can be easily pierced with a fork.
- While cauliflower is cooking, warm the coconut milk in a small saucepan over low heat to prevent separation and ensure smooth integration.
- Drain the cooked cauliflower in a colander, shaking off excess water to prevent waterlogging.
- Transfer the drained cauliflower to a food processor or high-powered blender.
- Add softened butter, warm coconut milk, salt, pepper, and turmeric (if using) to the cauliflower.
- Blend the mixture until smooth and creamy, stopping occasionally to scrape down the sides of the processor.
- Taste and adjust seasoning, adding more salt, pepper, or turmeric as needed to enhance the flavor profile.
- Transfer the puree to a serving dish, creating a smooth surface with the back of a spoon.
- Optional: Garnish with a light sprinkle of turmeric or chopped fresh herbs like cilantro for added visual appeal and flavor.
- Serve immediately while warm, as a side dish or accompaniment to main courses.
Tips
- Choose a fresh, firm cauliflower head with tight, white florets for the best texture and flavor.
- Cut florets into uniform sizes to ensure even cooking and a smooth final texture.
- Don't overcook the cauliflower – aim for tender but not mushy to maintain its delicate flavor.
- Warm the coconut milk gently to prevent separation and create a silky smooth consistency.
- Use a high-powered blender or food processor for the smoothest possible puree.
- Taste and adjust seasonings gradually – the turmeric should enhance, not overpower.
- Serve immediately for the best temperature and texture – this dish is best enjoyed warm.
- For extra richness, you can substitute some butter with ghee for a more authentic Malaysian touch.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 6g
Protein: 3g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 15mg
