Cauliflower Curry with Crispy Shallots
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Cauliflower is kind of our thing here at PureWow. Which is why we’re excited to bring you our latest dinner creation: cauliflower curry with crispy shallots. We simmer our favorite vegetable in a Thai-inspired yellow curry, which is mild (not spicy) yet big on flavor. Serve this as a main dish over rice or as a side dish. And should there be any leftovers, the curry tastes even better the next day.
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
¼ cup olive oil
1 large shallot, thinly sliced
Garnish
1 bunch scallions, thinly sliced
½ cup chopped fresh cilantro
Directions
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. Make the 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. Make the Garnish: To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.
Curry
291 calories
26g fat
16g carbs
6g protein
4g sugars
Shallots
134 calories
14g fat
3g carbs
1g protein
2g sugars
Garnish
9 calories
0g fat
2g carbs
1g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.