1 med. cauliflower
2 tsp. curry powder
1 clove garlic, minced
3 tbsp. heavy cream
2 tbsp. butter
1/2 tsp. grated fresh ginger root
2 tsp. chopped, fresh parsley

Trim the leaves and stalk from the cauliflower and place the head in a pot. Cover with boiling water and quickly return to a boil. Cover, lower heat and simmer 3-4 minutes.

Meanwhile, melt the butter in a small saucepan and stir in curry powder, ginger, garlic and parsley. Simmer for 3-4 minutes. Stir in cream; reheat for 1 minute, but do not boil. Drain cauliflower and place on a hot serving dish. Pour the sauce over the cauliflower and serve immediately.