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Roasted Thai green cauliflower

Name: Roasted Thai green cauliflower
Yield: 4
Ingredients: 2 Tbsp Cornflour; 1 ¼ cups Vegetable stock (Main); 2 Tbsp Olive oil; 2 Tbsp Thai green curry paste (Main); 1 can Coconut Milk, (400ml) do not use light; 1 ½ Tbsp Brown sugar; 1 tsp Salt, plus more as needed; 3 Kaffir lime leaves, crushed; ½ cup Fresh basil leaves, chopped, plus extra for garnish; 1 Tbsp Finely chopped lemongrass, (optional) (Main); 1 Tbsp Fresh lime juice; 1 Red chilli; 1 whole Cauliflower (Main); 1 handful Lime wedges, for serving

for 4 people

Washington Post

2 Tbsp	Cornflour
1 ¼ cups	Vegetable stock (Main)
2 Tbsp	Olive oil
2 Tbsp	Thai green curry paste (Main)
1 can	Coconut Milk, (400ml) do not use light
1 ½ Tbsp	Brown sugar
1 tsp	Salt, plus more as needed
3	Kaffir lime leaves, crushed
½ cup	Fresh basil leaves, chopped, plus extra for garnish
1 Tbsp	Finely chopped lemongrass, (optional) (Main)
1 Tbsp	Fresh lime juice
1	Red chilli
1 whole	Cauliflower (Main)
1 handful	Lime wedges, for serving

Preheat the oven to 200 degrees. Whisk together the cornflour and 1/4 cup of the stock in a small bowl; this is a slurry that will help thicken the sauce.
Pour the oil into a cast-iron pan or roasting dish over medium heat. Once the oil shimmers, add the curry paste and stir-fry until fragrant (about 1 minute).
Stir in the coconut milk, the remaining cup of broth, the corn flour mixture, sugar, salt, lime leaves, chopped basil, chopped lemon grass (if using), lime juice and chilli. Increase the heat to medium-high; cook until the sauce starts bubbling, then reduce the heat to medium-low and cook until it thickens, 5 minutes. Taste, and add more salt, as needed. Carefully pour the sauce from the skillet into a jug.
Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat in pan.
Place the cauliflower bottom side up in the pan and pour about half of the curry sauce onto the cauliflower, letting it seep into the florets for a minute. Flip the cauliflower right side up and repeat, pouring the remaining sauce over the top and letting it pool back around the cauliflower. Use a brush as needed to coat the cauliflower thoroughly
Cover tightly with aluminium foil and roast for 30 minutes, until the cauliflower starts to become tender when pierced with a large metal skewer or fork. Uncover, baste with the sauce from the pan and continue roasting, basting every 10 minutes or so, until the cauliflower is tender and has turned golden, about 30 additional minutes.
Carve into thick wedges or slices and serve hot, with the extra sauce from the pan spooned over or served on the side. Garnish with more basil leaves, the lime wedges and the chilli slices, if desired.

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