Ingredients
2 tablespoons
olive oil (enough to coat large saute pan) 1
large red onion (finely chopped) 2
-inch piece fresh ginger (peeled and minced) 2 cloves
garlic (peeled and minced) 1
head of cauliflower (roughly chopped) 1 can
full fat coconut milk (14-oz can) 1 tablespoon
curry paste 1⁄4 teaspoon
saltYields:
Additional Notes
Curry paste can be found in the Asian aisle of most supermarkets.
Instructions
Heat olive oil in a large saute pan over medium heat. Saute onion and ginger until softened, then add garlic and continue cooking until fragrant. Add cauliflower and saute another 5 minutes. Stir in coconut milk, curry paste and salt. Cover and simmer 15 minutes to allow flavors to infuse and the cauliflower to soften.