Roasted Cauliflower Red Curry

Roasted cauliflower

1 tsp grapeseed oil

2 full cups cauliflower

1/2 tsp salt

1/2 tsp garlic powder

1/8 tsp black pepper

Directions For Thai curry

1/2 tsp grapeseed oil

1/2 tsp salt

1/2 Tb minced garlic

Half yellow onion

1 medium golden potatoe

1 TB packed sundried tomatoes

1/2 tb better than boullion seasoned vegetable base

1/2 cup water

2 tsp red curry paste

1 tsp curry powder

1/2 cup + 1/4 cup coconut milk

Directions For roasted cauliflower

Preheat oven to 400 degrees.

Put cauliflower on a baking sheet & drizzle 1/2 tsp salt ,1/2 tsp garlic powder + 1/8 tsp black pepper.

Roast for 25 minutes or until cauliflower is lightly roasted.

For cauliflower

on medium heat, pour 1 tsp grapeseed oil to a pot & add minced garlic.

Sautéed until you smell the aroma of the garlic then add potatoes, sundried tomatoes and onion.

Sautéed for about 2 minutes then add 1/4 cup water, let water half way dissolve making sure not to burn it.

Add Thai paste, curry powder, better than boullion, 1/4 cup water, coconut milk, roasted cauliflower, salt, & parsley flakes & let simmer for about 7 minutes with lid on.

Serve over brown rice & enjoy.

Recipe notes.

If you like it with more liquid add more water or coconut milk & taste to adjust the amount of salt you add.

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