Curry Cauliflower Smish 24.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 30, 2014

This spread dresses up a bagel, instantly turns celery pieces or cucumber slices into quick hors d'oeuvres and makes a stunning condiment for a chicken or veggie sandwich.

Make Ahead: The smish can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes 1 1/2 cups

  • 1 tablespoon unsalted butter
  • 1/4 head cauliflower, cut into 1/2-inch pieces (1 1/2 cups)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces regular or low-fat cream cheese, at room temperature (do not use nonfat)
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons chopped golden raisins

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Melt the butter in a medium saute pan over medium-high heat. Once the butter is bubbling, add the cauliflower and immediately reduce the heat to medium. Cook, stirring occasionally, until the bits are golden brown, about 10 minutes.

Add the salt, curry powder and pepper, and cook for 1 minute. Cool completely.

Place the cream cheese in a mixing bowl. Add the cooled cauliflower mixture, dill and raisins. Use a flexible spatula to blend until well incorporated. Serve right away, or cover and refrigerate for up to 3 days.

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Recipe Source

From food writer and cookbook author David Hagedorn.

Tested by David Hagedorn.

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