Cauliflower and Galangal Sauce
Preparation info
Difficulty
Easy
Yield:
2 cups
Appears in
Sauces
Published 1991
This exotic sauce captures the flavor of galangal, a rhizome that looks a lot like ginger but has a different flavor (see Galangal). The cauliflower and coconut milk give consistency to this broth-like sauce, which is best on seafood.
Ingredients
| cauliflower, |
about |
about |
| white onion, chopped | ||
| chicken stock | ||
| coconut milk | ||
| liquid lecithin (optional) | ||
Method
- Cut the small cauliflower florets away from the large stem at their base. Blanch the florets in boiling water for 1 minute. Drain.
- Combine the cauliflower, onion, and stock in a small pot and simmer until the cauliflower softens, about 15 minutes.
- Gently heat the coconut milk until hot to the touch, but not boiling, and whisk in the lecithin, if using.
- Peel the galangal and slice into rounds the size of quarters. Add to the cauliflower, stir in the coconut milk, and simmer for 5 minutes more. Purée with an immersion blender and strain.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.