Add coconut curried cauliflower to your Thanksgiving dinner, it will be such a treat, something different on the table for your family and friends, and it will look so beautiful too, everyone will want to taste it.
I first had coconut curried cauliflower at an Indian restaurant on Brick Lane in London, my boss was Bangladeshi, and I confessed to her that I had never eaten Indian food before. She was very surprised. You may know, Indian food is the most coveted cuisine in the UK.
Day one at a new job and my boss, Zareen, took me to Brick Lane to get my chops around something spicy, she refused to work with someone who had never experienced the food from her home. I kid you not. She ordered for me – chicken korma with rice and coconut curried cauliflower, with a large glass of Chenin Blanc. Aside from the wine, everything had coconut in it! It was all a little too much for me during lunch, but I did enjoy the food, especially the coconut curried cauliflower.
Recently, I attended a menu tasting at The Vermillion NYC, and one of the dishes was an absolutely delicious coconut curried cauliflower. Those flavors melding together in a coconut based sauce brought me right back to Brick Lane and the fun times with my boss, Zareen. Working for her was a real rollercoaster ride, immense highs and lows, but oh what fun. I wonder what she’s up to these days?
Needless to say, I was inspired by Vermillion’s coconut curried cauliflower and decided to create my own recipe, and even if I say so myself, its fabulous. I will be sure to make this again soon when I have friends come for dinner, it’s an ideal winter side dish, full of flavor and texture. Perhaps next time I might add, slivers of chillies to give it a real kick for my “high spice” girlfriends. You know who you are!
Fun fact: some of the best “Indian” restaurants on Brick Lane in London serve “Indian” food made by Bangladeshis.
Zareen taught me that!
- 2 lb cauliflower florets (1 cauliflower should be all you need)
- 1/2 large onion (cut into 1 inch chunks)
- 1 can coconut milk (approx. 400 ml)
- 2 tbsp curry powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- 2 tsp kosher salt
- 2 tsp sherry vinegar
- Large bowl
- Ovenproof dish
- Place cauliflower florets and onion chunks in a large bowl and set aside.
- Place coconut milk, curry powder, cumin, coriander, salt and vinegar into a jug or bowl and whisk to combine.
- Pour mixture over cauliflower and onions.
- Shake dish around a little to make sure cauliflower and onions are completely coated.
- Pour dish contents into an ovenproof dish and cover with foil and place in a preheated oven at 425.
- Cook for 30 minutes, or until cauliflower is tender, but still has some bite.
- Discard onion chunks and serve cauliflower with lashings of sauce.
- Make sure the foil is fixed tightly round your ovenproof dish to ensure your sauce doesn't dry out while cooking.