This red curry cauliflower is the perfect dish for meatless Monday, a midweek salad, or really any time you’re craving something spicy and delicious. Packed full of flavor from lemongrass, red curry paste, fresh limes, it’s light enough to top a salad like I’ve done here or pack into a buddha bowl filled with rice and other veggies!
Surprisingly, this was actually a result of trying to clear out my fridge before I left town for the weekend. I’m frequently in the mood for asian flavors and thai food REALLY does it for me. So alas, this spicy cauliflower was born.
The great news too, is that it’s super easy. You just throw all the ingredients into a bowl, toss to coat, then throw it onto a baking sheet and pop it into the oven for a bit. The result: deliciously roasted cauliflower that really packs a punch of flavor.
I was very, very close to eating this red curry cauliflower straight off the sheet pan (no shame!). Hope you enjoy!
Red Curry Cauliflower
Ingredients
- 1 head cauliflower, chopped into florets or steaks
- 1 stalk lemongrass, smashed then minced
- 5 cloves garlic, minced
- 1 tbsp red curry paste
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp coconut oil
- 1 tbsp fish sauce
- 1 lime sliced into rounds
- honey, to drizzle over top
To serve:
- arugula
- radishes, sliced
- lime slices or wedges
Instructions
- Preheat oven to 400 degrees F.
- Place all ingredients except for honey into a large bowl and toss to coat cauliflower. Place on parchment-lined baking sheet in a single layer. Drizzle honey over top of cauliflower. Place in oven and set timer for 35 minutes
- Set arugula, radishes, and anything else you’d like to serve with them. Plate with roasted cauliflower and enjoy!