Yellaflower
Turmeric is an entertaining ingredient to use. It turns everything it touches a brilliant shade of orange-yellow, so it is sometimes hard to keep the kitchen un-yellow. Be it my hands, the counter, spatula or the food itself, there is no doubt when it was used.
Combining turmeric with the sometimes drab color of cauliflower, it cannot help but brighten up any plate. Big D loves turmeric, and we both take it as a daily anti-inflammatory supplement, so I pulled out our big container of the powder and added some to our lunch’s steamed and seared cauliflower side dish the other day.
Little B came through and asked what was for lunch. When I mentioned steamed cauliflower she excitedly asked if it was going to be mashed….why not?! It was mushed instead of left whole. Our traditional mashed cauli is great, but this yellaflower is quite flavorful and gave wonderful balance to the tomato sauce and cheesy meatballs I served on top of it.
During the gradually darker days of winter I hope this dish gives you some summer sun and joy.
Yellaflower
3 Tbsp butter
1 large head cauliflower
1 Tbsp ground turmeric
1 tsp sea salt
1 tsp ground ginger
2 tsp garlic powder
1 tsp onion powder
1/4 cup heavy whipping cream
Cut cauliflower into bite sized florets – although it will be mashed later, cooking smaller pieces will let the flavors spread faster. In a medium stock pot over medium heat melt the butter. Add the cauliflower. Stir occasionally until the florets begin to release liquid, about five minutes. Sprinkle with turmeric, salt, ginger, garlic and onion, tossing until the spices coat the florets. Lower temperature and cover, cooking until cauliflower is soft, about five more minutes.
Puree the cauliflower and whipping cream either in the pot with an immersion blender, or by placing the cauliflower and cream in a food processor. The end product should be thick, smooth and bright yellow. Serve immediately in place of rice, polenta or pasta, or as a side dish.