Cauliflower Curry with Crispy Shallots

Ingredients

Curry

1 tablespoon coconut oil

1 onion, diced

3 garlic cloves, thinly sliced

1 head cauliflower, cut into florets

3 tablespoons yellow curry paste

One 14-ounce can coconut milk

Salt and freshly ground black pepper

Shallots

¼ cup olive oil

1 large shallot, thinly sliced

Garnish

1 bunch scallions, thinly sliced

½ cup chopped fresh cilantro

Directions

1. Make the curry: In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes.

3. While the cauliflower cooks, make the crispy shallots: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels.

4. To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.