Coconut Cauliflower

• ounces coconut milk↗14 1⁄2
• small cauliflower floret↗1
• tablespoons vegetable oil↗2
• tablespoons green curry paste (I use Maesri brand)↗1 1⁄2 - 2
• tablespoons chopped cilantro2
• dash chili powder↗1
• salt↗

Step-by-step instructions

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.