Thai Curry Cauliflower with Coconut Lime Aioli

From Vegan Yack Attack | Appetizers | Thai

An intensely flavorful appetizer of baked Thai Curry Cauliflower with a creamy coconut lime aioli.

00:15
00:30
00:45

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Spread the florets over the baking sheet in a single layer and bake for 15 minutes on each side.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm with the aioli on the side for dipping.

Tips

  • 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.