Roasted Cauliflower with Creamy Curry Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 137.9
- Total Fat: 7.1 g
- Cholesterol: 10.6 mg
- Sodium: 379.5 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
View full nutritional breakdown of Roasted Cauliflower with Creamy Curry Sauce calories by ingredient
Introduction
I had something similar to this at Houston's in Los Angeles. The cream sauce is a lightened version of Julia Child's Sauce au Cari. I had something similar to this at Houston's in Los Angeles. The cream sauce is a lightened version of Julia Child's Sauce au Cari.Number of Servings: 4
Ingredients
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24oz cauliflower florets
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp butter
1/4 cup minced shallots
1 1/2 Tbsp curry powder (or to taste)
2 Tbsp flour
1 cup milk, boiling (I use 1%)
2 tbsp light cream cheese
Salt, pepper, lemon juice (optional)
Flat leaf parsley (optional)
Directions
Heat oven to 475. In a large bowl combine olive oil, salt, pepper and cauliflower. Toss to coat. Line a baking sheet with tinfoil and spray with cooking spray. Add cauliflower mixture and roast in oven until brown and tender.
Meanwhile, in a medium sauce pan melt butter over medium heat. Add shallots and cook until softened but not brown; about 10 minutes. Stir in curry powder and cook for 2 minutes. Add flour and cook, stirring frequently, for 3 minutes more. Slowly add milk in small batches, stirring constantly to avoid lumps. Bring milk mixture to a simmer stirring occasionally, until thickened; 5 to 10 minutes. Whisk in cream cheese until fully incorporated. Adjust seasoning by adding lemon juice, salt and pepper if desired.
In a medium bowl combine the cauliflower with the cream sauce and sprinkle with fresh chopped flat leaf parsley (optional).
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Meanwhile, in a medium sauce pan melt butter over medium heat. Add shallots and cook until softened but not brown; about 10 minutes. Stir in curry powder and cook for 2 minutes. Add flour and cook, stirring frequently, for 3 minutes more. Slowly add milk in small batches, stirring constantly to avoid lumps. Bring milk mixture to a simmer stirring occasionally, until thickened; 5 to 10 minutes. Whisk in cream cheese until fully incorporated. Adjust seasoning by adding lemon juice, salt and pepper if desired.
In a medium bowl combine the cauliflower with the cream sauce and sprinkle with fresh chopped flat leaf parsley (optional).
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
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