Cauliflower Curry Sauce

Cauliflower seems to becoming the ingredient of the moment, recently I have seen it being used as a grain substitute to make pizza and garlic bread and in this post as the basis for a nutritious base for a curry sauce which is versatile enough to be used in various fish, meat and vegetable curry dishes. Its an easy way for you to get kiddies to eat this vegetable without knowing as well as you would never know that it contains cauliflower.
Originally I understand this was slimming world recipe so its no fat and high in fibre, its easy to make and freezes well so you store away in portions appropriate to your family size.
What you need

• 1 cauliflower - pulled into florets
• 3 tsp vegetable stock powder
• 3 tbsp curry powder (use whatever strength you like)

What you do

• Place the cauliflower florets, curry powder and stock powder in a saucepan along with enough water to just cover the cauliflower.

• Bring to the boil and simmer  until soft
• Allow to cool for approximately 5 minutes
• Blend using a hand blender to a smooth consistency, thin with more water if desired.

• Freeze or use immediately in curry of your choice. I like to add additional vegetables and possible some mango chutney or dried fruits for a more fruity finish to my curry.