Dip Into India

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 head cauliflower, broken into florets and halved (about 1 1/2 lbs)
• 1 3/4 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 tablespoon curry powder
• 1 tablespoon sugar
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1/3 cup italian parsley, coarsely chopped
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• fresh ground black pepper

Recipe

• 1 fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat.
• 2 add the cauliflower and 1/4 tsp of the salt.
• 3 partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes.
• 4 drain completely and transfer to a bowl.
• 5 in a small saute pan over medium heat, warm the olive oil and swirl to coat the pan.
• 6 add the onion and saute until soft and translucent, about 5 minutes.
• 7 add the curry powder, remaining 1 1/2 tsp of salt, and the sugar.
• 8 stir constantly until the curry is fragrant, 1-2 minutes longer.
• 9 remove from the heat.
• 10 use a fork to mash the cauliflower into very small pieces.
• 11 add the onion mixture and stir to combine.
• 12 using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper.
• 13 taste and adjust the seasonings.
• 14 transfer to a serving bowl and serve immediately.