Ingredients for Red Curried Cauliflower
- 1 large head of cauliflower, cut into bite-sized florets
- Peanut Oil
- 1 medium onion, thinly sliced
- Garlic Clove
- Light Coconut Milk
- Fresh Ginger
- 2 tablespoons Heinz chili sauce (or similar)
- 1 tablespoon fish sauce
- Thai Chili Paste
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How to Make Red Curried Cauliflower
- Cut 1 large head of cauliflower into bite-sized florets.
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until crisp-tender, about 5 minutes.
- Immediately transfer the cauliflower to a bowl of ice water to stop the cooking process and maintain a vibrant color. Drain well.
- (Optional) Prepare the cauliflower up to 1 day in advance and store it in the refrigerator.
- Heat 1 tablespoon of vegetable oil in a medium skillet over medium-high heat.
- Add 1 medium onion, thinly sliced, and sauté until golden brown, about 6 minutes.
- Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk.
- Bring to a simmer, then reduce heat to medium.
- Stir in 1 tablespoon grated fresh ginger, 2 tablespoons Heinz chili sauce, 1 tablespoon fish sauce, and 1-2 tablespoons Asian chili paste (adjust to your spice preference).
- Add the drained cauliflower to the skillet. Gently stir to coat in the sauce and cook for 2-3 minutes, until heated through.
- Remove from heat and let sit for a few minutes to allow the flavors to meld before serving warm.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
16g
Fat
2g
Carbs
3g
