Culiflower Curry with Shallots

By gwendee1

Ingredients

• Curry
• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, thinly sliced
• 1 head cauliflower, cut into florets
• 3 tablespoons yellow curry paste
• One 14-ounce can coconut milk
• Salt and freshly ground black pepper
• Shallots
• 1/4 cup olive oil
• 1 large shallot, thinly sliced
• Garnish
• 1 bunch scallions, thinly sliced
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

1. Make the curry: In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes.

3. While the cauliflower cooks, make the crispy shallots: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels.

4. To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.