Coconut Cauliflower

1. 1

   Coat the bottom of a thick bottomed skillet with vegetable oil.

2. 2

   When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.

3. 3

   Pour in the coconut milk and stir in the curry paste until well integrated.

4. 4

   Simmer gently until the coconut milk is thick and creamy, about 10 minutes.

5. 5

   Just before serving add the cilantro and salt to taste.

6. 6

   Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

No additional tips available.