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