Cauliflower with Curry Sauce
Salads • Pan-Asian
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Cauliflower 20 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Paprika to taste
- Chicken Broth 20 fl oz
- Coconut Milk 10 fl oz
- Shallot 0 oz
- Lemongrass 0 oz
- Banana Leaves 0 oz
- Garlic 0 oz
- Vegetable Oil 0 fl oz
- Ground coriander 0 oz
- Turmeric 0 oz
- Curry 0 oz
- Dried Chili Pepper 0 oz
Step-by-Step Guide
Step 1
First, prepare the sauce. Chop the shallot and garlic randomly.
Step 2
In a saucepan, heat the vegetable oil and sauté the shallot and garlic until golden.
Step 3
Next, add the lemongrass and lime leaves. Sauté all the ingredients, stirring, for 1 minute.
Step 4
Then add the coriander, turmeric, curry, and dried chili pepper, mix, and pour in the vegetable broth.
Step 5
Simmer over medium heat for 30–40 minutes.
Step 6
Add the coconut milk and reduce by half.
Step 7
Strain through a sieve. The sauce is ready.
Step 8
Remove the cauliflower from the stem and leaves.
Step 9
Place the cauliflower in lightly salted boiling water. Cook for 5–10 minutes.
Step 10
Remove the cauliflower and dry with paper towels. Cut in half.
Step 11
In a saucepan, heat the frying oil and fry the cauliflower steak until golden.
Step 12
Place on paper towels to drain excess oil.
Step 13
When serving, pour the warmed sauce onto the plate, then place the fried cauliflower steak on top. Sprinkle with paprika.
Step 14
Serve!
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