Merry Christmas friends! Can you believe Christmas is in three days? I feel slightly nervous thinking about a few last-minute gifts I have to pick up. But I’ve have evergreen candles burning practically nonstop over the past week and have no regrets.
Another happy note, cauliflower and I have been friends for nearly a year now. I wasn’t a fan of the cruciferous veggie during my childhood and was disappointed to find out it was Drew’s favorite vegetable. My first truly positive experience with cauliflower was when I made the Roasted Cauliflower with Mediterranean Rice Pilaf last year.
The method in this recipe for Red Curry Cauliflower is easily my favorite way to cook cauliflower – steam it for a few minutes to get it tender, then sauté it in oil over medium-high heat for a few more minutes to develop a nutty browned exterior. I accidentally let this batch of Red Curry Cauliflower get pretty charred because I frantically trying to get us packed to head out of town for the weekend before rush-hour traffic picked up. Luckily, the cauliflower still photographed nicely, and I think it still tasted great even with the burnt bits, since the red curry sauce sweetened it up. Unluckily, we missed getting out of town before traffic got bad and a 1.5 hour drive turned into a 3 hours drive.
Red Curry Cauliflower comes together very quickly and is made with ingredients that can be found at most well-stocked grocery stores (thanks pre-packaged red curry paste!). So…it’s perfect for that weeknight when you’re desperately craving Asian takeout but still want to be healthy and thrifty.
And here’s a bit of travel news – we’ll be going to Paris for a week in February. I am so excited to finally go after taking 8 years of French. I’m most excited to see the Musée d’Orsay since I’ve always loved Impressionist art. And sipping coffee and munching on croissants at corner cafés. But in the meantime, I can’t wait to celebrate Christmas with family and friends. Hope you all have a festive and lovely week!
- • 1 13.5 oz can coconut milk
- • 3 tablespoons fish sauce substitute (or regular fish sauce, but note that the dish will no longer be vegetarian)
- • 1 tablespoon lime juice
- • 1 tablespoon brown sugar
- • 2 teaspoons Thai red curry paste
- • ¼ teaspoon red pepper flakes
- • 1 teaspoon dried ginger
- • 2 garlic cloves, minced
- • 2 tablespoons vegetable oil
- • 1 large head cauliflower, cut into small florets
- • ¼ cup water
- • ¼ teaspoon salt
- • ¼ cup fresh cilantro, chopped
- Whisk the coconut milk, fish sauce, lime juice, sugar, curry paste, and red pepper flakes, ginger, and garlic together in a medium bowl.
- Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add cauliflower, water, and salt. Cover and cook unil cauliflower is just tender, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid is evaporated and cauliflower is tender and browned, about 10 minutes.
- Whisk coconut mixture to recombine, add to the skillet, and simmer until slightly thickened, about 5 minutes.
- Remove from heat, stir in cilantro, and serve with a grain of your choice.
Adapted from America’s Test Kitchen