2 tablespoonsolive oil (to coat bottom of large saute pan)
1large red onion (finely chopped)
2 clovesgarlic (peeled and minced)
1head of cauliflower (roughly chopped)
1(14 oz) can full fat coconut milk
1 tablespooncurry paste
Curry paste can be found in the Asian aisle of most supermarkets.
Heat olive oil in a large saute pan over medium heat. Saute onion and ginger until softened, then add garlic and continue cooking until fragrant. Add cauliflower and saute another 5 mins. Stir in coconut milk, curry paste and salt. Cover and simmer 15 mins to allow flavors to infuse and the cauliflower to soften. (Recipe♦344)