Coconut Cauliflower

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Braised cauliflower simmered in coconut milk with thai curry. a truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. i recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

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Steps

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Coat the bottom of a thick bottomed skillet with vegetable oil.

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When hot , add the cauliflower florets and fry them until brown , taking care not to burn them.

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Pour in the coconut milk and stir in the curry paste until well integrated.

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Simmer gently until the coconut milk is thick and creamy , about 10 minutes.

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Just before serving add the cilantro and salt to taste.

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Ingredients

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coconut milk, cauliflower floret, vegetable oil, green curry paste, cilantro, chili powder, salt