Thai Green Curry Whole Roasted Cauliflower
By Zoe Cuthbertson, Undressed
Ingredients
- 1 cauliflower, stalk trimmed to sit flat (if needed)
- 4 tbsp CF Thai Green Curry Paste
- 400ml can full-fat coconut milk
- 1 tbsp coconut oil
To serve: brown rice, coconut yoghurt, crispy shallots, coriander & pickles.
Method:
- Preheat oven to 200 °C.
- Fill a large pot with approximately 4 centimeters water, bring to the boil over high heat, reduce heat to medium and carefully lower in cauliflower. Cover with lid and steam for 8-10 minutes until you can easily pierce with a knife.
- Carefully remove cauliflower and place in a colander over the sink for 10 minutes, allowing any excess water to drain.
- Meanwhile, mix together 2 tbsp Church Farm Thai green curry paste and 1 tbsp coconut oil.
- Using a pastry brush, cover cauliflower in curry paste, ensuring you reach all the cracks and crevices.
- Roast cauliflower on a lined baking for 1hr – 1hr 15 minutes, until crispy on the outside and tender on the inside. If it starts to blacken or burn, cover with foil.
- Serve with brown rice, topped with coconut yoghurt, crispy shallots, coriander & pickles.
