Roasted Cauliflower with Yellow Curry Sauce
 
Hands-on time
Cook time
Total time
 
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Yields: 2-3 side servings
Ingredients
  • 1 large head cauliflower
  • 1/2 cup + 2 Tbsp safflower oil (or other high-heat frying oil)
  • 1 shallot, thinly sliced, rings separated
  • 1 cup coconut milk
  • 2 Tbsp yellow curry paste
Instructions
  1. Preheat oven to 425. Chop cauliflower into bite-sized pieces and place on a baking sheet. Toss with 2 Tbsp safflower oil. (Note: even if you usually roast your veggies with salt and pepper, I don't recommend adding the s+p here. Most curry pastes are very salty!) Roast until tender and beginning to brown, about 20 minutes, flipping once halfway through.
  2. Meanwhile, heat the remaining 1/2 cup safflower oil in a small pan over medium heat. Once hot, add the sliced shallots and fry until golden brown, about 6-8 minutes. (You can do this in batches if your pan is small.) Remove shallots with a slotted spoon and place on paper towels to drain.
  3. Last but not least, heat the coconut milk over medium heat. Once warm, mash in the curry paste. I like to simmer my curry sauce uncovered until the rest of the components are done to thicken it up a bit.
  4. To serve, spoon the curry sauce over the roasted cauliflower and top with fried shallots. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/05/roasted-cauliflower-with-yellow-curry-sauce/