Cauliflower In Coconut Sauce Recipes

COCONUT CAULIFLOWER STEAKS WITH SPICY SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• Using a large knife, cut the cauliflower vertically through the core into 3/4-inch-thick steaks, then carefully cut the steaks in half through the core to form mini steaks (you should have 6 to 8 mini steaks). Reserve any remaining cauliflower for another use.
• In a shallow dish, spread the flour and season with salt and pepper. In a medium bowl, beat the eggs with a pinch each of salt and pepper. In another shallow dish, mix the panko with the coconut and season well with salt and pepper.
• Dredge one cauliflower steak in the flour, then dip in the egg, turning or using a spoon to coat. Finally, dredge in the panko mixture, pressing to help it adhere; transfer to a wax paper-lined baking sheet. Repeat with the remaining steaks.
• In a large, deep skillet, heat 1/2 inch vegetable oil over medium-high heat until glistening. Working in batches, fry the cauliflower steaks over medium heat, turning once, until golden and crisp-tender, 6 to 8 minutes; adjust the heat as needed. Transfer to a wire rack set over a baking sheet and keep warm in the oven while you fry the remaining steaks.
• Meanwhile, in a bowl, whisk the sour cream with the mayonnaise and habanero sauce; season with salt and pepper. Transfer the cauliflower steaks to a platter and serve with the sauce, lime wedges and cilantro leaves.

COCONUT CAULIFLOWER

Steps:

• Coat the bottom of a thick bottomed skillet with vegetable oil.
• When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
• Pour in the coconut milk and stir in the curry paste until well integrated.
• Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
• Just before serving add the cilantro and salt to taste.
• Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.