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Whole cauliflower cooked in curry coconut sauce

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Ingredients for 2 servings:

  • 1 cauliflower
  • 2 m.-large onion(s), red
  • 4 cm ginger
  • 2 red chili peppers
  • 1 organic lime(s)
  • 1 tbsp balsamic vinegar, dark
  • 1 tsp fish sauce
  • 1 can coconut milk, 400 ml
  • 1 tbsp, heaped curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Make a cross-shaped cut in the cabbage stalk. Slice the onion. Slice the ginger and chili. Cut the lime into eighths. Mix the coconut milk with half of the curry powder. Then add all the other ingredients except the cabbage and bring to a boil. Place the cabbage cut-side down in the pot and sprinkle with the remaining curry powder. Cover and simmer over medium heat for 17 minutes. Then remove from the heat. Remove from the pot with a slotted spoon, spoon some of the stock over the cabbage, and serve. Serve as a main course or side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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