Red Curry Cauliflower with Coconut, Cashews & Lime

Recipe by Courtney Roulston from Farm to Fork

Recipe: Red Curry Cauliflower With Coconut, Cashews & Lime

Serves: 4 (as a side dish)

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil for roasting
• Sea salt to taste
• 1 tablespoon Thai red curry paste
• 300ml coconut cream
• 1 tablespoon fish sauce
• Juice of 1 lime
• 1 tablespoon honey (can also use sugar)
• 3 cups baby kale leaves
• 1/3 cup shredded or shaved coconut, toasted
• 2/3 cups roasted cashews
• 1/2 cup coriander, sprigs picked
• 1 long red chillies, sliced
• 2 kaffir lime leaves, finely shredded

RACO oven tray
Medium RACO saucepan

Method:

1. Toss the cauliflower in oil and salt and place onto a RACO oven tray. Heat the oven to 180C and roast the cauliflower for 25-30 minutes, or until cooked through and slightly coloured.
2. Heat the red curry paste in a saucepan with a little extra virgin olive oil, then add in half the coconut cream. Bring up to a boil and reduce slightly. Remove from the heat and add in the remaining coconut cream, fish sauce, lime juice and honey. Taste for balance of sweet, sour, salty & hot. Adjust if needed.
3. Allow the cauliflower to cool slightly before adding in the kale leaves. Drizzle the red curry sauce mixture over the cauliflower and gently toss to coat.
4. To serve place the dressed cauliflower onto a serving platter. Garnish with cashew nuts, chilli, coriander and kaffir lime leaves