Roasted Cauliflower in Green Curry Sauce
A flavorful and comforting vegan curry dish featuring roasted cauliflower florets served over nutty brown rice with pak choi and aromatic Thai basil.
Ingredients
- 1 small head Cauliflower (approx. 17.6 oz, cut into small florets)
- 2 pieces Garlic clove (peeled)
- 1 piece Onion (peeled)
- 1 piece Lime (cut into wedges)
- 1/2 stalk Fresh lemongrass (about 0.35 oz)
- 1/3 bunch Thai basil (leaves roughly torn)
- 5.3 oz Quick-cooking brown rice
- 0.7 oz Cashew pieces
- 1 sachet Green curry paste (check label for allergens if sensitive)
- 3/4 cup Coconut milk
- 1/2 bunch Pak choi (cut into thin strips)
- 1/2 tbsp Olive oil
- to taste Salt & pepper
- 2 tsp Sugar
- 1 tbsp Flour
- 1/2 tbsp Vegetable oil
- 1 1/2 cups Water (210ml per person)
- 1/2 cube Vegetable bouillon cube
Instructions
- Preheat the oven to 392°F (200°C). Cut the cauliflower into small florets and finely chop the stem. In a bowl, toss the cauliflower florets and stem with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper. Roast for 25 - 30 minutes in the oven, turning once, until the cauliflower is golden brown and tender-crisp.
- Bring a large pot of salted water to a boil, covered, for the rice. Peel and mince the garlic and onion. Cut the lime into wedges. Bruise the lemongrass stalk in 3 places to help release its flavor. roughly tear the Thai basil leaves.
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