This Thai-inspired recipe will easily turn the staunchest cauliflower hater into a devoted fan. Florets of cauliflower are roasted until they turn into sweet, caramelized mouthfuls, then combined with crunchy, salty chickpeas. Next, these delicious bites are mixed into a simple reduction of thick, creamy coconut milk, lime juice, and flavorful Thai red curry paste for the perfect umami to tickle your taste buds. And crowning off this scrumptious blend is a healthy spoonful of toasted coconut and an aromatic mélange of basil, cilantro, and mint. This simple-yet-perfect meal is a step up from bland, boiled cauliflower—using our seasonal bounty. Plus, it’s gluten-free and vegan!
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 1 teaspoon salt
- 2 tablespoons grapeseed oil
- 1 carton coconut milk
- 2 tablespoons of Thai red curry paste juice of 2 limes
- 1 tablespoon cane sugar
- 1 clove fresh garlic, crushed
- 1 can chickpeas, drained and dried
- 1 bunch fresh mint, chopped
- 1 bunch fresh basil, chopped
Preparation
Preheat oven to 425°F.
Toss the cauliflower with the oil and salt and roast for approximately 20 minutes, or until caramelized. Remove the cauliflower from the tray and place on a large plate. Add the drained chickpeas, 2 teaspoons oil and ½ teaspoon salt to the baking tray and bake for 20 minutes, stirring every 5 minutes, until crisp and golden. Keep an eye on the chickpeas as they can turn from golden to burnt very quickly!
For the sauce:
Add the coconut milk to a shallow pan and place over medium-high heat and boil until the coconut milk is reduced to almost half and is creamy and thick. Add the curry paste, lime juice, sugar, and garlic and stir through. Reduce the heat to low. Stir the coconut mixture over a low heat for around 3 minutes, until it is glossy and thick. Taste and adjust seasonings as necessary; the flavor should be a combination of spicy, sweet, with a sharp tang!
Finally, transfer the cauliflower to a large serving bowl with half of the chickpeas and the chopped herbs. Spoon over the coconut sauce and gently stir through the cauliflower, chickpeas, and fresh herbs. Garnish with the remaining chickpeas and serve!
