Meatless Monday's - Get Your Thai On - Curried Cauliflower
Cauliflower Head One of my favorite vegetables is cauliflower. I remember as a kid only having cauliflower served steamed, but the prep options are endless. One of my favorite ways to prepare this treasure is to roast, like I...
One of my favorite vegetables is cauliflower. I remember as a kid only having cauliflower served
steamed, but the prep options are endless. One of my favorite ways to prepare this treasure is to roast, like I do most of my vegetables. Cleaning the head and then break down the white florets. I like these roasted with a drizzle of olive oil, salt and pepper. I roast on foil or parchment to make clean-up a breeze. I can promise once you taste this vegetable roasted, you will not go back to steaming!
I am graced to have a “named” oven of Mr. Lux. He is remarkable. I enjoy an induction stove-top and two ovens with my Electrolux range. I have a convection roast setting on “Mr. Lux” and I like to use 395 degrees as the setting for about 30 - 35 minutes for my roasting. When these florets are golden on the edges, you can enjoy. Warning, kids will pop these like fries, so be prepared to make more than you think you will need. The convection roast feature makes a huge difference in roasting and caramelizing vegetables.
When these heads are on sale, I will often buy two and roast the second for a favorite dish I have discovered in my continued hunt for flavorful meatless dishes. This dish is rich with the lite coconut milk and a great side with a salad.
- 1 head of cauliflower, chopped into florets, pre-roasted
- 1 large onions, diced, pre-roasted
- ½ pound of carrots, diced, pre-roasted
- 1 – 2 yellow, orange or red peppers, diced, pre-roasted
- 1 15oz can light coconut milk
- 2 tablespoons peanut butter or almond butter. I like the crunchy version best to again add texture to the dish
- 1 tablespoon curry powder, add more at the end as you are tasting if you like more heat/flavors
- 1tablespoon Sriracha sauce, again you can add more at the end of this dish
- ½ teaspoon red pepper flakes, again you can add more
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lime, juiced
- ½ cup cashew pieces
Stove Top Cooking Instructions:
- Start with the pre-roasted vegetables. Warm them in a Dutch oven on the stovetop.
- Bloom the curry powder with the vegetables for about 3 – 5 minutes.
- Stir in coconut milk, sriracha sauce, salt and pepper.
- Bring to a simmer, and then turn heat down to a medium heat.
- The final step is to stir in peanut butter, lime juice and red pepper flakes. Cook until sauce is heated through, about 5 minutes. Check for seasonings at this point and possibly add more sriracha, curry and/or red pepper flakes. Serve warm and topped with the cashews. (Some like to cook these in the sauce, I prefer these nuts as a garnish again, adding more texture).
Again, this curry is rich with the coconut milk. I would suggest a side salad with Spinach is a great addition.
Get you Thai on, and I promise you will not miss the meat!
Have these Meatless Monday’s uncovered a recipe you are willing to share?