Thai Green Curry Whole Roasted Cauliflower

Thai Green Curry Whole Roasted Cauliflower
By Zoe Cuthbertson, Undressed


  • 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.


  1. Preheat oven to 200 °C.
  2. 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.
  3. Carefully remove cauliflower and place in a colander over the sink for 10 minutes, allowing any excess water to drain.
  4. Meanwhile, mix together 2 tbsp Church Farm Thai green curry paste and 1 tbsp coconut oil.
  5. Using a pastry brush, cover cauliflower in curry paste, ensuring you reach all the cracks and crevices.
  6. 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.
  7. Serve with brown rice, topped with coconut yoghurt, crispy shallots, coriander & pickles.


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