Red Curried Cauliflower

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This recipe is a take on a dish served at a ny restaurant. the dish is seasoned with both asian chili paste and chili sauce (heinz or similar brand). the red chili paste gives the dish some heat and the chili sauce provides a sharp tomato flavor. the recipe suggests that this dish be served warm, not hot.

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Steps

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In a large pot of boiling water , cook the cauliflower until crisp-tender , 5 minutes.

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Drain in a colander , then plunge into a bowl of ice water until cooled.

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Drain very well.

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This can be done 1 day ahead.

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In a medium skillet , heat the oil over medium-high heat.

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Add the onion and saute until golden , 6 minutes.

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Add the garlic and cook until the onion is lightly browned about 1 minute.

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Add the coconut milk.

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When it boils , reduce the heat to medium.

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Stir in the ginger , chili sauce , fish sauce and the chili paste.

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Add the cauliflower and saute until heated through , 2-3 minutes.

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Let the cauliflower sit briefly to serve warm , not hot.

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Ingredients

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cauliflower, peanut oil, onion, garlic clove, light coconut milk, fresh ginger, chili sauce, fish sauce, thai chili paste