Cauliflower Red Thai Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. Place the cauliflower florets and chopped stalk on a tray and drizzle in 1tbsp oil. Place the cauliflower leaves on another tray and drizzle in the remaining 1tbsp oil.

Step 2

Roast the cauliflower florets and stalk for 20 minutes and the leaves for 10. While the cauliflower is roasting bring a large pan of water to the boil and add the rice. Cook according to pack instructions.

Step 3

Once the cauliflower is cooked and brown in places add the curry paste to a large saucepan and cook out for a couple of minutes until aromatic. Add the coconut milk and stir, then add the roasted cauliflower florets and stalk and cook until the sauce has thickened slightly. In a separate pan stir fry the green beans until caramelised. Then add into the curry.

Step 4

To assemble the dish split the rice between four bowls and top with the curry. Top with the crunchy cauliflower leaves.

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