2 tablespoons olive oil
½ medium cauliflower, cut into florets
¼ teaspoon kosher salt
1 teaspoon curry paste or powder
1 (13.5 ounces) can coconut milk
¼ cup cilantro, chopped
Juice of ½ lime
- Heat the oil in a large skillet over medium heat. Add the cauliflower and salt and cook until the cauliflower softens and starts to brown, 5 to 7 minutes.
- Add the curry seasoning and coconut milk, cover the skillet with a lid, and simmer until the cauliflower is tender, about 10 minutes.
- Stir in the cilantro and lime juice. Taste and adjust the seasonings to your liking. Serve.
Recipe contributed by Aaron Hutcherson