Cauliflower Curry Recipe

Instructions

1. 01

   Cut the cauliflower into florets, then cut these in half so they have a flat edge.

2. 02

   Heat oil in a large skillet or braiser over medium heat. Add the cauliflower, cut side down, letting the flat edges get deeply golden brown; no need to cook it through. Sprinkle with half the salt. Work in batches, or use two skillets.

3. 03

   . Make a well in the center, add a little more oil, and stir in the shallot, garlic, and ginger for 1-2 minutes. Combine with cauliflower, and sprinkle in all the spices, remaining salt and pepper, stirring to toast the spices for one minute.

4. 04

   Add the coconut milk, chickpeas, and water, and give a good stir. Bring to a simmer, cover the pan and simmer gently until cauliflower is fork tender, roughly 10 minutes.

5. 05

   Squeeze with lime, give a stir, and add more salt and pepper to taste. If you like heat, sprinkle with cayenne. If you want a little sweetness, add ½-1 teaspoon sugar, honey, or maple syrup.

6. 06

   Drizzle with chili crisp and sprinkle with cilantro. Serve on its own, over rice, or a bed of spinach.