I don’t think there was a lot of recipes with cauliflower posted here except quite a few classic soups and a few more creative such that one with sansho. This winter I believe we may have eaten a little more cauliflower than usual because it is so easy to prepare and so quick to cook.
I have always been a fan of coconut, everything coconut, and since we came back from Fiji I must say that I am even a bigger fan. I bring back from our trip virgin coconut oil, and we learned and saw how coconut milk and cream are made from the raw coconut. Definitely, coconut cream has been on the pantry shelf without fail since our return.
So last night when I was looking for a recipe to prepare the cauliflower I had, I thought about it: a coconut cream curry with only cauliflower. And it worked out so well… I wanted to share the recipe.
I served it with super flat savory pancakes and a fresh salad.
Spicy cauliflower in coconut milk
- 1 raw cauliflower
- 1 pack of coconut cream (200g)
- 1tsp of curry powder
- 1tsp of fresh ginger gratted
- 1tsp of cooking oil
Wash and cut the cauliflower in florets. In a pan, pour the oil and heat to medium high heat. Add the cauliflower and cook at high heat for about 5min while stirring regularly. Add the curry and the ginger. Cook under cover for another 5min. Stir in the coconut milk and cook another 3min at high heat, while stirring once in a while. Serve.
Could also go well with basmati rice.