Thai style Curried Cauliflower

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
  • salt


  1. 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
  2. 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
  3. Pour in the chicken broth and honey along with soy sauce, and reduce heat too medium cooking for about 20 minutes.
  4. season with salt to taste

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