Roasted Cauliflower with Green Curry
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
Roasted Cauliflower with Green Curry, Golden Raisins, and Pumpkin Seeds. This side dish has got some serious flavor!
  • Cauliflower:
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne
  • 1 large head cauliflower, trimmed and cut into florets
  • Green Curry:
  • 7 green Thai chilies
  • 2 shallots
  • 4 garlic cloves
  • 1 stalk lemongrass, white part only, hard outer husks removed
  • ½ a thumb-sized piece of galangal
  • zest of one lime
  • ½ teaspoon shrimp paste
  • ¼ cup cilantro stems
  • 1 teaspoons ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 - 2 tablespoons water
  • 1 6 ounce can unsweetened coconut milk
  • ¼ cup unsalted chicken stock
  • ¼ cup golden raisins
  • To Serve:
  • ¼ cup pumpkin seeds
  • ½ lemon
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, add the olive oil, salt, turmeric, and cayenne. Whisk to combine. Add the cauliflower and toss to coat evenly. Turn the cauliflower out onto a foil lined baking sheet. Place in the center of the oven and roast for 30 - 35 minutes. Turn the cauliflower occasionally to ensure even cooking.
  3. While the cauliflower is roasting, make the green curry. Combine the first 12 ingredients of the curry in a food processor. Process, adding the water 1 tablespoon at a time until it forms a thick paste.
  4. In a medium saucepan combine the coconut milk, chicken stock, curry paste, and raisins. Bring to a boil and then turn down the heat to simmer, stirring occasionally. Allow to simmer for 15 minutes until slightly thickened. Taste and season with additional salt and pepper, if needed.
  5. To serve, spoon the green curry out onto a plate. Top with the cauliflower, sprinkle with pumpkin seeds, and squeeze the lemon overtop. Serve and enjoy!
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