After roasting, we toss the cauliflower in a Thai red curry sauce, which is absorbed into the cauliflower. Enjoy alone as a snack or side or add diced cooked chicken or tofu.
1 medium head cauliflower, cut into florets
1 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
Fresh ground black pepper
1 to 2 teaspoons Thai red curry paste
1/2 cup light coconut milk
1/4 cup sliced almonds, toasted
Heat oven to 400 degrees F.
Add cauliflower florets to a baking sheet then toss with olive oil, salt, and a few grinds of pepper. Bake 35 to 40 minutes until the edges turn golden brown, tossing halfway through roasting.
Combine 1 teaspoon of the Thai red curry paste with coconut milk in a small saucepan over high heat. Bring to a simmer then taste. Adjust with more red curry pasta as needed.
When roasted, pour the red curry coconut milk over the cauliflower and toss. The cauliflower will absorb the curried milk. Serve with a sprinkle of sliced almonds on top.