Cauliflower curry

Illustration appellation
  • Beaujolais Villages
Cauliflower curry


  • ½ cauliflower
  • 4g butter
  • 1 shallot
  • 1 stalk lemongrass
  • 1cm fresh ginger, chopped
  • 3 tbsp red curry paste
  • 50cl coconut milk
  • 1 tbsp brown sugar
  • 1 lime (juice and zest)
  • A few sprigs fresh coriander
  • 1 spring onion, minced
  • Salt, pepper


  • Step 1Remove outer leaves from cauliflower and chop into florets (curds).
  • Step 2Bring a large amount of salted water to a boil. Drop in the cauliflower florets and cook for 15 mins.
  • Step 3In a frying pan, brown the butter. Add the chopped ginger, lemongrass cut into pieces, and minced shallot. Brown.
  • Step 4Stir in the red curry paste and cover with coconut milk. Add the sugar, lime juice and zest. Bring to a boil, then reduce to thicken for about 15 mins.
  • Step 5Stir in the cauliflower florets, then continue cooking for 5 mins. Season to taste with salt and pepper.
  • Step 6Before serving, garnish with finely chopped coriander and minced spring onion.

Food and wine pairings
to taste

Pavlova with poached pears and caramel
Bresse chicken with morel mushrooms
Chicken minestrone