No one at my house adore cauliflower, but this recipe made it palatable to almost everyone. I think it’s because when the cauliflower cooks in a flavorful sauce, it tastes less…cauliflowery.
First up, you mix fish sauce, lime zest and juice, sugar, and red pepper in a bowl until the sugar is dissolved. Add coconut milk and curry paste, and the sauce is done.
Next up, heat a tablespoon of oil in a nonstick or cast iron skillet until the oil is shimmering. While the oil is heating up, cut your cauliflower into small, 3/4 inch florets.
Clear the cauliflower away from the center of the pan, and add oil, garlic and ginger. Let them cook for about 30 seconds, and then stir the oil/garlic/ginger into the cauliflower.