A mouth watering vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf.
Ingredients
- 1 head cauliflower cut into small bite sized florets
- 2 tbsp Neutral oil
- 2 tbsp curry powder
For the Sauce:
- Neutral oil
- 1 1/2 tbsps Thai red curry paste
- 100 ml coconut milk
- 5 tbsps unsweetened crunchy peanut butter
- 1- 1 1/2 tbsps soft brown sugar according to taste
- 1 tsp light soy sauce
- 75-100 ml water
To serve:
Servings:
Instructions
- Preheat the oven to 240 C, 220 Fan, Gas Mark 9. Place the cauliflower on a large baking tray, drizzle over 2 tbsps oil and sprinkle over a couple of pinches of sea salt flakes and the curry powder. Toss to coat and combine well.
- Roast in the oven for 25 minutes or until golden and beginning to caramalise, tossing halfway through.
- Meanwhile make the sauce. Heat 1 tbsp oil in a small pan over a low to medium heat. Add the curry paste and fry for a minute or so, until aromatic. Slowly stir in the coconut milk. then add the peanut butter, 1 tbsp of the sugar, the soy sauce and 75 ml of water.
- The sauce should be thick enough to coat the cauliflower but add more water if you prefer it a little thinner. Taste the sauce and add extra sugar or a pinch of salt if needed.
- Spoon the warm sauce over the roasted cauliflower and serve with rice, coriander and chillies if desired.
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