Roasted Thai Curry Cauliflower
Roasted cauliflower tossed with Thai red curry paste and coconut milk. 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. Roasted Thai Curry Cauliflower PREP 10 mins COOK 40 mins TOTAL 50 mins PREP 10 mins COOK 40 mins TOTAL 50 mins After roasting, we toss the cauliflower in a Thai red curry sauce, which is absorbed into the cauliflower. Enjoy alone as a snack or side or add diced cooked chicken or tofu. Makes 4 servings You Will Need 1 medium head cauliflower, cut into florets 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 Directions 1Heat oven to 400 degrees F. 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. 1Heat oven to 400 degrees F. 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. Adam and Joanne's Tips We used red curry paste from Thai Kitchen. Other brands of red curry paste vary in how flavorful and spicy they are. When you add the curry paste, add slowly and adjust to your taste. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We used red curry paste from Thai Kitchen. Other brands of red curry paste vary in how flavorful and spicy they are. When you add the curry paste, add slowly and adjust to your taste. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Nutrition Per Serving Calories 114 / Protein 4 g / Carbohydrate 10 g / Dietary Fiber 4 g / Total Sugars 1 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 293 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Baked Cinnamon Raisin French Toast Next Post: Kale and Almond Pesto Pasta