I believe that the best cauliflower recipes are either braised or curried. I always love a bit of sweetness in my curries, very much different than Indian curries which tend to have too many spices. I feel like my taste buds are often on a vacation after eating Indian food. This is a nice deviation from traditional curried cauliflower recipes that often use lots of harsh spices.
I love sweet curries, which is why I chose to make a Thai-styled curry base. However I do have one warning, DO NOT BURN THE TOMATO PASTE. It makes it taste horrible if you do. Not even a little bit. Once it begins to burn, add liquid IMMEDIATELY! or turn off the heat and try to scrape off the burned bits. Don’t just stare at it like I did.
I also like to use honey in this recipe because it gives it a nice, warm sweetness- which reminds me of pumpkin pie which is my favorite- and really complements the tomato paste.
Another tip, you might want to chop up your lemongrass into large chunks for easy removal, same with the ginger.
Thai style Curried Cauliflower
- 1/2 head large cauliflower cut into bite size pieces
- 2 cups chicken broth (give or take)
- 1 tbsp tomato paste
- 1 stalk lemon grass roughly chopped
- small slice of ginger
- 1 shallot, minced
- 1/2 tbsp-1 tbsp honey (depends on how sweet you want your dish)
- 2 tsp. starch
- 2-3 tbsp curry powder
- 1 tbsp soy sauce
- in a medium sauce pan, heat up some oil and then add in the shallots, lemon grass, and ginger, letting brown for about 2 minutes
- then add in the cauliflower and tomato paste, letting the tomato paste caramelize for about a minute, then stir in the curry powder and starch
- Pour in the chicken broth and honey along with soy sauce, and reduce heat too medium cooking for about 20 minutes.
- season with salt to taste