Red Curried Cauliflower

• 1 medium cauliflower, cut into large florets
• 2 teaspoons peanut oil
• 14 cup onion, finely chopped
• 1 garlic clove, finely chopped
• 14 cup light coconut milk
• 12 teaspoon fresh ginger, grated
• 2 tablespoons chili sauce (or ketchup if cannot find it)
• 1 teaspoon asian fish sauce
• 12-1 teaspoon red thai chili paste

1. In a large pot of boiling water, cook the cauliflower until crisp-tender, 5 minutes.
2. Drain in a colander, then plunge into a bowl of ice water until cooled.
3. Drain very well.
4. This can be done 1 day ahead.
5. In a medium skillet, heat the oil over medium-high heat.
6. Add the onion and saute until golden, 6 minutes.
7. Add the garlic and cook until the onion is lightly browned about 1 minute.
8. Add the coconut milk.
9. When it boils, reduce the heat to medium.
10. Stir in the ginger, chili sauce, fish sauce and the chili paste.
11. Add the cauliflower and saute until heated through, 2-3 minutes.
12. Let the cauliflower sit briefly to serve warm, not hot.

cauliflower, peanut oil, onion, garlic, light coconut milk, fresh ginger, chili sauce, fish sauce, red thai

Taken from www.food.com/recipe/red-curried-cauliflower-467924 (may not work)