ROASTED CAULIFLOWER WITH THAI RED CURRY

Meal Menu Idea:

Stir-fry Chicken and Broccoli with Cashews

Roasted Cauliflower with Thai Red Curry

Photo credit: indianpublicmedia.com

ROASTED CAULIFLOWER WITH THAI RED CURRY

1 large head of cauliflower (or double for a family)

1/2  can coconut cream or coconut milk (full fat, not light)

3 teaspoons Thai red curry paste

* Preheat oven to 400 degrees.

* Remove the cauliflower leaves and trim the woody core.  Wash and dry with paper towels.

* With a paring knife, cut florets away from the core, one stem at a time. Divide florets to create uniform bite-size pieces.

* In a large bowl combine the coconut cream and red curry paste; mix well.

* Add cauliflower and stir with a large wooden spoon until coated. 

* Place florets in a single layer on a parchment paper lined baking sheet. 

* Roast on a rack in the middle of the oven for approx. 20 mins.  until fork tender. Turn the florets after 10 mins.

* Remove from the oven and serve immediately alongside a fist-size portion of meat. 

* Refrigerate leftovers in single serving glass containers for 'Grab-n-Go' meals the next day.

Recipe: w.lynne
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