Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Avoiding Food Waste - Roasted Cauliflower gets a face lift

Thai-Flavoured Cauliflower

  • Author: Charmian Christie
  • Yield: 4 1x
  • Category: Vegetable
  • Cuisine: Thai

Description

I love the way the cauliflower so versatile. Whatever spices are used, this weight vegetable is very excepting so seldom fails to impress.


Scale

Ingredients

  • 1 tablespoon coconut oil
  • ½ cup thinly sliced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon red curry paste bracket or more depending on level of heat you want [
  • 1 cup coconut milk
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 stalk lemongrass, bruised
  • 1½ cups roasted cauliflower* (see master recipe above]
  • ½ cup fresh coriander leaves, chopped new paragraph

Instructions

  1. Heat the oil in a large skillet and for the onion until softened.
  2. Add the garlic and ginger and continue cooking for an additional minute.
  3. At the curry paste and cook for a few more minutes.
  4. At the coconut milk, tamari, lime juice and zest, and the lemongrass and bring to a boil.
  5. Reduce the heat to medium low and at the cauliflower. Some or all the ingredients until the cauliflower is heated through.
  6. Top with coriander leaves and serve.
  7. * uncooked florets can be used, but the cooking time will be longer.