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Curried Cauliflower

serves 4

Ingredients

  • 2 tablespoons canola oil
  • 1 head cauliflower, cut into medium florets, stems included
  • 4 tablespoons Mama Lam's Malaysian Curry Paste, divided
  • 2 tablespoons olive oil
  • 7 ounces coconut milk (½ can)
  • Salt, to taste

Directions

  1. Add the canola oil to a cast iron skillet
  2. Preheat oven to 450° with the cast iron skillet inside
  3. Toss cauliflower with olive oil and 3 tablespoons of curry paste. If using a thicker curry paste, use a little less and thin it out with a little extra olive oil
  4. Once the skillet has preheated, add the cauliflower to the skillet and cook for about 15 minutes
  5. Meanwhile, combine the remaining curry paste with the coconut milk
  6. After 15 minutes, add the coconut mixture to the cauliflower and mix to coat
  7. Cook for another 20-25 minutes until the sauce has thickened and the cauliflower is tender
  8. Season with salt, to taste