A whole head of cauliflower is roasted in the oven and then infused with thai curry coconut milk. A beautiful and delicious way to serve cauliflower. This is an easy recipe that gets some help with some commonly available ingredients.

Whole Roasted Cauliflower with Thai Curry

Servings

Ingredients

• 1 Head Cauliflower Washed and dried with leaves trimmed and removed
• 2 Tablespoon Avacado oil
• 2 Tablespoon Thai curry paste
• 1 Can Coconut milk (400 mls)
• Chopped cilantro for garnish Optional

Servings Ingredients 1 Head Cauliflower Washed and dried with leaves trimmed and removed 2 Tablespoon Avacado oil 2 Tablespoon Thai curry paste 1 Can Coconut milk (400 mls) Chopped cilantro for garnish Optional

Instructions

1. Preheat oven to 350 degrees F.
2. Place the cauliflower head in an oven tray lined with parchment paper.
3. Brush the the whole cauliflower with the avocado oil (top, bottom and as much inside as possible) and cover loosely with foil.
4. Roast on the middle rack of the preheated oven for 30 minutes.
5. After 30 minutes remove the foil and continue roasting for another 30 minutes or until the cauliflower is tender and cooked through
6. Remove the cauliflower from the oven and set aside.
7. Place a large, high pan on medium heat, add the curry paste and stir until soft. Stir in the coconut milk and mix until completely combined and the mixture begins to simmer.
8. Using 2 large steel spatulas, pick up the cauliflower head slowly and place it gently in the pan.
9. Pour the coconut curry mixture on top of the cauliflower. Turn the heat down to low-medium and cook for another 5 minutes.
10. Place the cauliflower onto a serving dish, drench it with the remaining coconut milk. Garnish with cilantro (optional) and serve with rice, as an accompaniment or on it's own.