Dip Into India

From "Delicious Dips" by Diane Morgan.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 2 1/2 cups

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

Directions

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.