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Cauliflower Coconut Curry

This Cauliflower Coconut curry is creamy and delicious, not too spicy but with enough of a bite that you’ll want to have it with a semi-dry riesling like this one from Peninsula Ridge.

Servings: 4-6

Ingredients

• 1 large head of white cauliflower, cut into bite sized pieces
• 2 tablespoons olive oil
• 1-1/2 teaspoon kosher salt
• 2-3 tablespoons raisins
• 1/4 cup walnuts, roasted and chopped
• Fresh cilantro or parsley, chopped
• Freshly cracked pepper, to taste

What you need for curry sauce

• 1/2 sweet onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated by a microplane (or fork)
• 1 small Thai chili, finely sliced or pinch of pepper flakes
• 1-1/2 tablespoon yellow curry powder
• ½ cup low sodium vegetable stock/ broth
• 14 oz can coconut milk, light or regular
• Lime juice and zest from half a lime
• 1 table spoon sugar
• 1/2 teaspoon kosher salt
• 3 table spoons coconut cream
• 2 table spoons vegetable oil

Directions

1. Preheat oven to 450F.
2. Toss cauliflower with oil, 1 teaspoon of salt, and pepper. Roast in oven for 25 minutes until charred But still has a bite. Set aside.
3. Pre-heat a medium size sauce pan over medium heat with 2 tablespoons of oil. Add onion and garlic along with 1/2 teaspoon of salt and cook for 5 minutes
4. Add curry powder, ginger and chilies and cook another 3-4 minutes until everything is soft and onions are translucent.
5. Add coconut milk, bring to a simmer and reduce by half, about 7- 10 minutes.
6. Add veggie stock and season with the zest and juice of half a lime, 1 tablespoon sugar, 1/2 teaspoon of salt. Bring the mixture to a simmer and let cook for another 10 minutes or until it has a sauce-like consistency. Turn heat down to low.
7. Add more lime juice, sugar or salt to taste.
8. Stir in coconut cream and take off heat.
9. Toss cauliflower with curry sauce in pan gently for 3 minutes. If you want a smooth texture strain sauce before serving.
10. Shut off element and serve after adding raisins and walnuts and cilantro or parsley.

Wine pairing

Peninsula Ridge, Semi-dry Riesling