Thai Red Curry with Cauliflower

Name: Thai Red Curry with Cauliflower
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 (13.5-ounce) can, coconut milk; 3 tablespoons, fish sauce substitute; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 tablespoon, packed light brown sugar; 2 teaspoons, Thai red curry paste; 1/8 teaspoon, red pepper flakes; 2 tablespoons plus 1 teaspoon, vegetable oil; 2 , garlic cloves, minced; 1 teaspoon, grated fresh ginger; 1 large head, cauliflower (3 pounds), cored and cut into 3/4-inch florets; 1/4 cup, water; 1/4 teaspoon, salt; 1/4 cup, fresh basil leaves, torn into roughly 1/2-inch pieces

14 comments

Thai cooking is all about balance, so when we set out to make a red curry with cauliflower, we knew that developing the deep, nutty flavor of the cauliflower was important.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME50 minutes

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Thai cooking is all about balance, so when we set out to make a red curry with cauliflower, we knew that developing the deep, nutty flavor of the cauliflower was important. Typically we turn to the oven to achieve this, but for a curry dish...

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