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Ingredients
- 3 c. Cauliflower pieces.
- 1 lrg Red potato, quartered Salt
- 1 Tbsp. Butter
- 1 sm Onion, diced
- 1/2 tsp Grnd ginger
- 1/2 tsp Curry pwdr
- 3/4 c. Half & half, or possibly lowfat milk
- 1 1/4 c. Chicken broth Freshly grnd white pepper
Directions
- Combine cauliflower and potato in medium pan with salted water to cover.
- Cover and cook 5 min.
- Remove 1 c. cauliflower and set aside. Cook remaining cauliflower and potato till very tender. Drain. Peel potato. Set vegs. aside.
- Heat butter in same pan. Add in onion and cook over med. heat till tender, abt. 5 minutes. Add in ginger and curry powder. and cook 30 sec.
- Place 2 c. well-cooked cauliflower, potato, onions with any liquid from pan and half & half in blender jar. Puree. If mix is too thick, add in some chick. broth.
- Return to pan. Add in reserved 1 c. cauliflower. Add in remaining chick.
- broth and heat through over low heat. Don't BOIL. Season to taste with salt and freshly grnd black pepper.
- Yield: 2 generous main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 339 | |
| Calories from Fat 147 | 43% |
| Total Fat 16.79g | 21% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 342mg | 14% |
| Potassium 1314mg | 38% |
| Total Carbs 40.49g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 4.76g | 3% |
| Protein 9.32g | 15% |
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