We made this last weekend while we were at church camp. It was amazing!!
Cauliflower with Coconut Curry Sauce
- 1 small head of cauliflower, stemmed, leaves removed and quartered.
- Olive oil spray or nonstick cooking spray
- 1/2 tsp. salt
- 1/2 tsp pepper
- Coconut Curry Sauce (see below)
Directions for making it while camping:
Spray the cauliflower quarters all over with olive oil, and sprinkle with the salt and pepper. Grill over medium-high heat, turning occasionally. 4-5 minutes per side, until soft and beginning to brown. Chop the cooked cauliflower into large chunks and serve topped with Coconut Curry Sauce.
Directions for making it at home:
Preheat the oven to 400’F. coarsely chop the cauliflower, and place in a baking dish. Spray the cauliflower all over with olive oil spray, and sprinkle with salt and pepper. Roast, stirring once or twice, about 25 minutes, until the cauliflower is tender and browned in spots. Serve topped with sauce.
Coconut Curry Sauce
Ingredients (makes about 2 cups):
- 1 14oz can unsweetened coconut milk
- 1/2 tsp. salt
- 1 tbsp curry powder
- 1 tsp. ground coriander
- 1/4 to 1/2 tsp of cayenne
- 1/4 cup of peanut butter
- 2 tbsp. brown sugar
- Juice of 1 lime
Mix all the ingredients in a small saucepan until well combined. Place over medium-high heat and bring the mixture to a boil. Lower the heat and simmer, stirring occasionally, about 10 minutes until the sauce thickens.
You can make the sauce up to a week ahead and store it covered, in a refrigerator. Warm over medium heat before serving.