How to Make Cauliflower Tossed with Thai Coconut Curry
When you roast cauliflower, it tastes nutty, buttery almost. It’s simple, too. See how the tips of our cauliflower are browned? That’s exactly what you want. For perfectly roasted cauliflower, toss cauliflower florets with a little olive oil (or even cooking spray), salt, and pepper. Spread it out onto a baking sheet and slide into a hot oven. Give it a toss/flip half way through roasting and you should be golden. Roasted cauliflower is delicious as is — or topped with a little cheese — but it is also nice to add some spice. That’s where the coconut milk and Thai red curry paste comes in. Just as the cauliflower finishes roasting, we heat up a little coconut milk with a few teaspoons of curry paste. When the cauliflower is done and still hot from the oven, we toss it with the red curry coconut milk. The cauliflower soaks up the coconut milk and becomes absolutely delicious. 1 tablespoons extra-virgin olive oil 1/4 teaspoon sea salt Fresh ground black pepper 1 to 2 teaspoons Thai red curry paste, try homemade red curry paste 1/2 cup light coconut milk 1/4 cup sliced almonds, toasted 2Add cauliflower florets to a baking sheet then toss with olive oil, salt, and a few grinds of pepper. Bake 35 to 40 minutes until the edges turn golden brown, tossing halfway through roasting. 3Combine 1 teaspoon of the Thai red curry paste with coconut milk in a small saucepan over high heat. Bring to a simmer then taste. Adjust with more red curry pasta as needed. 4When roasted, pour the red curry coconut milk over the cauliflower and toss. The cauliflower will absorb the curried milk. Serve with a sprinkle of sliced almonds on top.
