Coconut Cauliflower
"Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 14 1⁄2 ounces coconut milk
- 1 small cauliflower floret
- 2 tablespoons vegetable oil
- 1 1⁄2 - 2 tablespoons green curry paste (I use Maesri brand)
- 2 tablespoons chopped cilantro
- 1 dash chili powder
- salt
directions
- Coat the bottom of a thick bottomed skillet with vegetable oil.
- When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
- Pour in the coconut milk and stir in the curry paste until well integrated.
- Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
- Just before serving add the cilantro and salt to taste.
- Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
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Reviews
-
This was delicious! I think it definitely needed some salt at the end, but my boyfriend liked it without. When I make again though, I think I'll simmer for longer than 10 minutes - I like cauliflower to be soft and at 10 minutes, it was still fairly crunchy. A great recipe though - Thank you for sharing!
RECIPE SUBMITTED BY
I'm the primary cook in the house.
I like to ride my bike.
I run an academic program for kids in subsidized housing.
I eat meat on occasion but cook only vegetarian.
I support the slow food movement and value my CSA partner.
I have a massive board game collection.
