Red Curry Cauliflower with Coconut Cashew Lime
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Red Curry Cauliflower with Coconut Cashew Lime
Recipe By Courtney Roulston
Ingredients
1 large cauliflower, cut into florets
2 tbsp Squeaky Gate extra virgin olive oil for roasting
sea salt to taste
1 tbsp thai red curry paste
300ml coconut cream
1 tbsp fish sauce
juice of 1 lime
1 tbsp honey
3 cups baby kale leaves
1/3 cup shredded or shaved coconut, toasted
2/3 cups roasted cashews
½ cup coriander, sprigs picked
1 long red chilies, sliced
2 kaffir lime leaves, finely shredded
Method
Toss the cauliflower in oil and salt and place onto a lined oven tray. Heat the oven to 180 degrees and roast the cauliflower for 25-30 minutes, or until cooked through and slightly coloured.
Heat the red curry paste in a saucepan with a little oil, then add in half the coconut cream. Bring up to the boil and reduce slightly. Remove from the heat and add in the remaining coconut cream, fish sauce, lime juice and honey. Taste for balance of sweet, sour, salty & hot. Adjust if needed.
Allow the cauliflower to cool slightly before adding in the kale leaves. Drizzle the red curry sauce mixture over the cauliflower and gently toss to coat.
To serve place the dressed cauliflower onto a serving platter.
Garnish with cashew nuts, chili, coriander and kaffir lime leaves.
