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Coconut Crusted Cauliflower with Cilantro Curry Sauce
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Coconut Crusted Cauliflower with Cilantro Curry Sauce

This Recipe is a delicious fried cauliflower appetizer with a pastel green dipping sauce.
Course sauce
Cuisine Indian

Ingredients

Ingredients:

  • 3 cups 3 cups cauliflower florets
  • 1/2-3/4 cup unsweetened shredded coconut
  • 1/4 cup coconut milk and 1/4 cup water
  • 1-2 Tablespoon cornstarch

For cilantro curry

  • 1 1/2 to 2 cups cilantro leaves and stems
  • 1 cup coconut milk
  • 2 teaspoons coriander powder
  • 1 1/2 teaspoon cumin powder, roasted in a dry pan until fragrant
  • 1 1/2 teaspoons mustard seeds
  • 2 dried red chilies
  • 6-7 curry leaves
  • Zest and juice of 1/2 lime
  • 1/8 teaspoon paprika and turmeric
  • 1 tablespoon finely chopped Ginger
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon sugar

Instructions

Prep

  • Blanch cilantro for 15 seconds, then strain and add to bowl with ice water. When cooled, blend cilantro with 1/2 cup of the coconut milk until very smooth, set aside.

Curry

  • In a saucepan, heat 1 tablespoon oil.
  • When hot add mustard seeds, Ginger and garlic, dried chilis, curry leaves, turmeric and paprika.
  • Sautee for a few moments, then add cilantro purée, remaining 1/2 cup of coconut milk, roasted cumin powder, coriander powder, and lime zest.
  • Simmer and reduce for 10 minutes, stirring constantly so as not to burn.
  • Add salt and pepper to taste and water if necessary to achieve desired consistency.
  • When sauce is done cooking and heat is off, add lime juice and sugar.

Cauliflower

  • To prepare cauliflower, combine coconut milk, water, and cornstarch in a bowl.
  • Coat cauliflower florets in this mixture and then coat with shredded coconut.
  • Fry cauliflower in hot oil for 3-5 minutes. set aside or keep warm in oven.

Serving

  • To plate, spoon curry sauce on bottom of dish and arrange fried cauliflower on top.
  • Garnish with extra lime, scallions, shredded coconut and red pepper strips.