This post was originally published on October 17, 2019 and updated on January 20, 2020.
- 1 head Cauliflower
- 1 large onion,
- 1 tablespoon Malaysian Red Palm Oil
- 5 tablespoons Red Curry paste
- 4 cups vegetable broth
- 14 ounces Unsweetened coconut milk
- 1/4 teaspoon Kosher salt
- 1 lime juice
- zest of one lime
- 2 each Kaffir Lime Leaves
- Cilantro for garnish
- Preheat an oven to 400 degrees.
- Take a cauliflower, chop it into roughly 2” pieces, core and all. In a mixing bowl, toss the vegetables with the red palm oil, transfer to a parchment-lined baking tray and cook until tender and lightly browned, roughly 30-40 minutes.
- Transfer the vegetables to a blender with the broth and affix he cover. Slowly bring the speed to high so you do not blow the top off the blender and run until silky smooth.
- Transfer the puree into a stock pot or large saucepan, place over over medium heat, and whisk in the coconut milk, curry paste, salt, and lime zest, juice, lemongrass and lime leaves. Stir, bring to a boil, reduce to a simmer and cook for 10 minutes. Strain out the leaves and lemon grass, pour into bowls and garnish with cilantro leaves.
Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.