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

Instructions

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.