Description
Roasted Red Curry Cauliflower
Experience the exotic flavors of Thai cuisine with this Roasted Red Curry Cauliflower! Tossed in a rich red curry coconut sauce, the cauliflower gets a delightful char that enhances its smoky flavor. Perfect for a cozy vegan meal, this dish is simple yet packs a punch of flavor. Enjoy it over rice for a satisfying and comforting dinner!
1 head cauliflower, cut into florets
1 small yellow onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 tbsp olive oil
1 can (15 oz) coconut milk
2 tbsp red curry paste
1 tbsp sesame oil
2 tbsp low sodium soy sauce
1 tbsp peanut butter (optional)
Cooked rice, naan (for serving)
Cilantro, green onion, lime wedges (optional)
Directions:
1. Preheat oven to broil. Grease a baking sheet.
2. Toss cauliflower, onion, garlic, ginger, and olive oil on the baking sheet. Broil 3-5 min until charred. Set oven to 400°F.
3. In a baking dish, mix coconut milk, red curry paste, sesame oil, soy sauce, and peanut butter. Add cauliflower and coat well.
4. Bake 20 min, stir, then bake 10 more min. Broil for extra char, if desired.
5. Serve over rice with optional toppings.
Prep Time: 5 mins
Kcal: 334 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven’s broiler and prepare a large baking sheet. In a large bowl, toss the cauliflower florets, sliced onion, minced garlic, and minced ginger with the olive oil until evenly coated. Spread the mixture in a single layer on the baking sheet. Broil for 3-5 minutes, watching closely, until the edges of the cauliflower and onion are nicely charred. Remove from the oven and reduce the oven temperature to 400°F (200°C).
While the oven adjusts, prepare the sauce. In a 9×13 inch baking dish, whisk together the full can of coconut milk, red curry paste, sesame oil, soy sauce, and peanut butter (if using) until completely smooth. Carefully add the charred cauliflower and onion mixture to the baking dish. Using a spatula, gently fold and stir until every piece is thoroughly coated in the creamy curry sauce.
Bake uncovered for 20 minutes. Remove the dish, give everything a good stir to redistribute the sauce, then return to the oven for a final 10 minutes of baking. For extra texture, you can broil for an additional 1-2 minutes at the end. The sauce should be bubbling and slightly thickened, and the cauliflower should be tender.
Serving Suggestions
This flavorful dish is incredibly versatile. For a classic meal, serve it over a bed of steamed jasmine or basmati rice to soak up the delicious sauce. It also pairs wonderfully with warm naan bread or roti for dipping. Garnish generously with fresh chopped cilantro, sliced green onions, and a squeeze of fresh lime juice to brighten the rich flavors. For added protein, top with crispy baked tofu or chickpeas roasted with the cauliflower.
How-to Summary
Char cauliflower and aromatics under the broiler. Whisk together a simple coconut red curry sauce in a baking dish. Combine the charred veggies with the sauce and bake until tender and bubbling. Finish with fresh garnishes and serve over rice.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can assemble the dish up to a day in advance. Store the charred cauliflower mixture and the sauce separately in the refrigerator. Combine and bake just before serving for the best texture.
What can I use instead of peanut butter? For a nut-free version, substitute with tahini (sesame seed paste) or sunflower seed butter. You can also simply omit it; the dish will still be creamy and flavorful.
Is the red curry paste very spicy? Spice levels vary by brand. Start with the recommended 2 tablespoons, taste the sauce before baking, and add more if desired. You can also serve with extra chili sauce on the side.
Can I use frozen cauliflower? It’s not recommended. Frozen cauliflower releases too much water during roasting, which will prevent proper charring and make the sauce too thin.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered saucepan on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet during the initial broiling step. If the florets are too close together, they will steam instead of char. Use two sheets if necessary. Do not skip the step of reducing the oven temperature from broil to 400°F; the high broil is only for quick charring, while the lower temperature is needed to cook the cauliflower through and meld the flavors. Finally, ensure your red curry paste is fresh for the most vibrant flavor.
Conclusion
This Roasted Red Curry Cauliflower is a testament to how simple ingredients can create a deeply satisfying and exotic meal. The combination of smoky char, creamy coconut, and aromatic curry makes it a standout vegan dish that will please everyone at the table. It’s a straightforward recipe that delivers complex flavors with minimal effort, perfect for a weeknight dinner or a special occasion. Give it a try and enjoy a taste of Thai-inspired comfort.