Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring. 🙂
My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.
That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe. 😉
One Year Ago: Gingerbread Oatmeal
Thai Curry Cauliflower with Coconut Lime Aioli
An intensely flavorful appetizer of baked Thai Curry Cauliflower with a creamy coconut lime aioli.
- 1 Large Head of Cauliflower
- 1 Tbsp. olive oil
- 1 1/2 Tbsp. Cornmeal
- Pinch of Salt / Pepper
- 3 Tbsp. Vegan Mayo
- 2 Tbsp. Light coconut milk
- 1/4 tsp. garlic Powder
- 1/4 tsp. onion Powder
- 1/2– 3/4 tsp. Fresh lime Juice
- Zest from Half of 1 Lime
- 1 Tbsp. Finely Diced Green Onion
- Salt & Pepper to Taste
- 1 1/2 Tbsp. Thai Curry Paste
- 2 tsp. chili Paste
- 1/4 Cup + 1 tsp. Lite coconut milk
- 1/2 Tbsp. Fresh orange Juice
- Pinch of lime Zest
- Pinch of cayenne pepper
- Preheat oven to 375ºF. Take cauliflower and break off outer leaves if the head has them. Chop the florets into slightly larger than bite-size pieces.
- Get a baking sheet ready off to the side. In a large bowl, toss the cauliflower in the olive oil, then sprinkle the cornmeal, salt and pepper over the top and toss until evenly coated.
- Spread the florets over the baking sheet in a single layer and bake for 15 minutes on each side.
- In the meantime, whisk together the vegan mayo, coconut milk, garlic powder, onion powder, lime juice, and zest in a bowl. Stir the green onions in and season with salt and pepper to taste. Set in the fridge to let the flavors mingle together.
- In another small bowl, whisk the curry paste, chili paste, coconut milk, orange juice, lime zest and cayenne pepper together. This will be the sauce used to coat the cauliflower.
- Once the cauliflower is done baking, take it out of the oven and toss it in the Thai curry sauce until evenly coated. You can either eat this as is, or return it to the oven for 5-10 minutes to make it slightly more crispy.
- Serve warm with the aioli on the side for dipping.
- If you don’t have vegan mayo on hand, use 3 tbsp. soft tofu with a splash of white vinegar as a substitute and put the sauce in the blender before stirring in the green onions.
- Also, you can pan fry the cauliflower for a crispier dish.
This collaboration between Trevor and I was an awesome experience and I have to seriously thank him for all of his help, especially with the dishes! Ha! I look forward to the next time we brainstorm about delicious vegan food, and maybe I’ll include him in the next YouTube tutorial.
So, the next time you have company over and you want to show them something delicious and unique, here’s your appetizer! This would be great paired with a good lager or IPA, if you’re into that type of thing. Just thinking about again it has my mouth-watering…