Cauliflower Curry with Crispy Shallots

ERIN MCDOWELL

Cauliflower is kind of our thing here at PureWow. Which is why we’re excited to bring you our latest dinner creation: cauliflower curry with crispy shallots. We simmer our favorite vegetable in a Thai-inspired yellow curry, which is mild (not spicy) yet big on flavor. Serve this as a main dish over rice or as a side dish. And should there be any leftovers, the curry tastes even better the next day.

MAKES 4 SERVINGS
START TO FINISH: 1 HOUR

INGREDIENTS

CURRY

1 tablespoon coconut oil

1 onion, diced

3 garlic cloves, thinly sliced

1 head cauliflower, cut into florets

3 tablespoons yellow curry paste

One 14-ounce can coconut milk

Salt and freshly ground black pepper

SHALLOTS

¼ cup olive oil

1 large shallot, thinly sliced

GARNISH

1 bunch scallions, thinly sliced

½ cup chopped fresh cilantro

DIRECTIONS

1. MAKE THE CURRY: In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes.

3. WHILE THE CAULIFLOWER COOKS, MAKE THE CRISPY SHALLOTS: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels.

4. To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.

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