I got this from a friend who got it from a friend in Walla Walla WA. She
brought it to a potluck and it was really good. She said she adjusted it
because the original recipe had potatoes in it too.
Curried Cauliflower
1 head of cauliflower
3 tablespoons of peanut oil
1/2 a white or sweet onion
4 cloves of garlic
1 teaspoon dried ginger
1 cup coconut milk
1 tablespoon of curry powder
1/2 tablespoon of green curry paste (optional)
about 2 teaspoons salt and some pepper
chopped Parsley for garnish
Preheat the oven to 450 degrees. Cut the cauliflower, and onion into
bite-sized pieces. Toss them in a large baking pan with the peanut oil,
coating the vegetables well. Put them in the oven and roast for about 10
minutes.
While the veggies are roasting, mince the garlic, and stir it together with
the coconut milk, ginger, curry powder, curry paste, and the salt and
pepper.
After the vegetables have roasted for 10 minutes, take the dish out of the
oven and pour in the curry sauce. Toss everything well so the sauce coats
all the vegetables. Put the dish back in the oven to roast for another 30 or
35 minutes. About halfway through the cooking time, stir the vegetables
again and spread them back into an even layer to ensure the curry sauce
coats everything and all the vegetables cook evenly. It’s finished when the
vegetables are starting to brown and and getting a bit crispy on the edges.