Home cooked vegetarian food - Coconut Milk Cauliflower

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Coconut Milk Cauliflower (serves 3-4 people)

1 head of big sized cauliflower or 2 heads of small sized cauliflower. Rinse well and cut into bite-sized pieces of florets. Leave out the main stalk.

2-3 cloves

1 tablespoon of mustard seeds

1 cinnamon stick or half a teaspoon of cinnamon powder

30-40 curry leaves, washed and dried

3-4 dried chilies (whole)

Optional 2-3 small red or green chilies, halved and remove seeds, depends on the spiciness that you prefer

4-5 cloves of garlic, chopped finely

10-15 slices of peeled ginger

3-4 kaffir lime leaves if available, washed and crush them in your hand to get the flavor out

Salt and black pepper to taste

2 tablespoons of cooking oil

about 300 ml of thick coconut milk

*Do not cover with lid during cooking, as the vegetables will become soggy.

x x x x x x x x x x x x x

Heat up the oil in medium heat.

Put in the cloves for a few seconds to flavor the oil and take them out from the oil. It's not nice if we accidentally bite into the cloves when eating.

Add mustard seeds, curry leaves, dried chilies, small chilies (optional), garlic, ginger, cinnamon stick or powder. When it starts to fragrant, add cauliflower florets and stir-fry for about 30 seconds. Add salt and black pepper according to your taste. Stir well. Add coconut milk and kaffir lime leaves. Put the heat on high.

Add a little bit of water if needed (no more than 100 ml). No need too much water. The thick coconut milk will be diluted by the liquid coming out from the cauliflower.

Cooked for about 2-3 minutes or until the cauliflower cooked to your preferred texture. Some like it crunchy, some like it soft. Remove from heat and serve hot.

It is very good eating with rice.

Bon Appétit!