Curried Coconut Cauliflower

Ingredients

• 1 head of cauliflower
• 250ml extra virgin olive oil
• handful of fried curry leaves and sliced red chilli to serve
• 1 tsp scud chilli, crushed
• 3 tbsp Mild curry powder
• 100g-150g shredded Fresh Coconut meat
• 1-2 stalks curry leaves
• 1 tbsp sugar (raw or caster)
• 1 cup Valcom coconut milk
• 2 tbsp soy sauce
• 2 tbs White Sesame Seeds
• 1tsp Salt

Method

1. Preheat oven to 200C Fan-forced ad line a roasting try with baking paper.
2. Cut cauliflower into large florets saving any ‘crumbs’ for the sauce. Cover in 150ml olive oil, freshly ground back pepper and sea salt. Place florets in baking tray, rotating until golden for approx. 20-30 mins.
3. Prepare the sesame salt. Toast sesame seeds in dry pan until golden then, using a mortal and pestle or blender add sesame seeds and salt to blend into a chunky crumb.
4. Meanwhile to make the coconut curry sauce, heat the oil in a wok over medium heat then add scud chilli and curry powder to fry for 2-3 minutes until fragrant.
5. Add the coconut meat, cauliflower ‘crumbs’ and curry leaves and fry until golden
6. Add the sugar and lightly caramelise then add the Valcom coconut milk, soy sauce and dash of water- bring to the boil. Reduce to a simmer for 5 minutes (if getting to tick, add a splash of coconut milk or water to thin)
7. To serve, ladle coconut curry sauce onto the plate and stack the cauliflower florets in a pile on the sauce. Ladle over more of the curry sauce until evenly covered, garnish with sprinkling of sesame salt, curry leaves and fresh chilli.

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml