Curried Cauliflower Puree

¼ cup chopped Yukon potato

2 heads cauliflower

2/3 cup butter

2/3 cup heavy whipping cream

1 tablespoon ground turmeric ground

1½ teaspoons ground coriander

¼ cup caramelized Spanish onion

Steam potato until tender about 20 minutes.

Clean and cut cauliflower into florets, steam until tender; about 5 minutes. Process potato and cauliflower in a food mill, blender or food processor until smooth.

Using a sauce pot or large skillet combine cream and butter, reduce to three-fourths volume. Add cauliflower and potato; mix well to make sure they are incorporated.

Add spices and onion and mix well; the purée should have nice deep yellow color. Serve. Refrigerate any leftovers.

Serves eight to 10.

Chef Rodelio Aglibot, e+o, Mount Prospect