CAULIFLOWER COCONUT CURRY ENJOY DAN:

                     CAULIFLOWER COCONUT CURRY by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 onion, chopped

1 teaspoon cayenne pepper

2 tablespoons EACH coriander seeds, and red wine vinegar

1/8-teaspoons EACH mustard seeds a d fenugreek seeds

1/4-teaspoon EACH cumin and cinnamon

4 peppercorns

2 garlic cloves

1/2-teaspoon EACH turmeric, and smoked paprika

1 teaspoon tamarind paste

1thumb-size fresh ginger

1 tablespoon coconut oil

1large head cauliflower, cut into florets

1 (19 Oz) can May Ploy coconut milk

DIRECTIONS:

1.   Combine all but the last 3 ingredients in a blender and blend until it forms a paste.

2.   Add a little vegetarian stock if ingredients it’s having trouble processing.

3.   In a skillet add oil over medium-heat when sizzling.

4.   Add cauliflower and sauté for a few minutes until aromatic.

5.   Add the coconut milk and simmer until cauliflower reaches desired tenderness.

6.   Add blender ingredients to cauliflower and stir to incorporate.

7.   Heat through.

FOODIST DAN:                                            BON-APPETITE!!