RECIPE: Red curry roast cauliflower from Tonight’s Dinner 2

Australia’s favourite cook Adam Liaw is back with Tonight’s Dinner 2, the sequel to his bestselling recipe collection of mighty meals for every day featuring 80 all-new recipes inspired by Adam’s hit SBS series, The Cook Up.

Make magic in the kitchen with a series of diverse dishes across a range of chapters, including Ingenious Breakfasts, Light Fantastic, Family Favourites, Meat Free, Pizza and Pasta, Wok and Sweets, with ripper recipes such as Red Curry Cauli, Midnight Pasta, Tonkatsu Ribs, Vietnamese Pizza and the epic Birthday Traycake.

Tonight’s Dinner 2 provides simple, satisfying meal ideas and captures what Australians want to eat now, served with a side of Adam’s signature wit and expert advice. For everyone from busy singles to on-the-go families, this delicious and original collection takes the grind out of midweek cooking with nutritious meals that are quick and affordable. What are you having for Tonight’s Dinner?

Learn how to make red curry roast cauliflower from Tonight’s Dinner 2….

If you’re trying to cut down on the amount of meat you’re eating, a dish like this is an easy place to get started. The flavours are bold and strong, and there are lots of different textures going on. You won’t miss the meat at all.

Red curry roast cauliflower

Serves: 4
Prep: 20 Minutes
Cook Time: 30 Minutes

Ingredients

• 2 heads cauliflower
• 3 tablespoons vegetable oil
• 400 ml (13½ fl oz) tinned coconut cream
• ½ cup (130 g/4½oz) red curry paste
• 5 makrut lime leaves
• 2 lemongrass stems, bruised
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon cardamom pods
• 1 tablespoon palm sugar (jaggery), plus extra to season
• 1 cup (90 g/3 oz) halved button mushrooms
• 1 small bunch water spinach (kangkung), cut into 5 cm (2 in) lengths
• 150 g (5½ oz) cherry tomatoes
• 6 spears baby corn, halved salt, to season
• soy sauce, to season
• 1 loosely packed cup Thai basil leaves
• ½ cup picked coriander (cilantro) leaves
• lime wedges, to serve
• steamed rice, to serve

Method

Heat your oven to 220°C (430°F) fan-forced. Cut the cauliflower into quarters and drizzle with 2 tablespoons oil. Place in a lined roasting pan and roast for 30 minutes until browned and cooked through.

Meanwhile, heat a large wok over a high heat and add the remaining oil and about half the coconut cream. Fry for about 5 minutes until the oil in the coconut cream starts to ‘crack’ and separate. Add the curry paste and fry for about 3 minutes, stirring constantly until very fragrant, then add the lime leaves, lemongrass, spices, palm sugar and about 700 ml (23½ fl oz) water. Bring to a simmer and cook for about 5 minutes.

Stir in the mushrooms and simmer for a few more minutes, then add the water spinach, tomatoes and corn and bring to a simmer. Stir in the remaining coconut cream and simmer again for just a minute or two. Taste, and adjust the seasoning with salt, soy sauce and palm sugar if needed.

Place the cauliflower in serving bowls. Spoon the curry over and scatter with the herbs. Serve with lime wedges and rice.

Tips

Seasoning is all important for a dish like this; it’s about the balance between salty, savoury, sweet and sour. Taste the curry and decide for yourself if it needs a little more salt, savouriness from soy sauce, or sugar, or a squeeze of lime.

— Tonight’s Dinner 2 by Adam Liaw (Hardie Grant) is out on the 3rd of November.

Tonight's Dinner 2

Even More Recipes From The Cook Up

by Adam Liaw

Australia’s favourite cook Adam Liaw is back with Tonight's Dinner 2, the sequel to his bestselling recipe collection of mighty meals for every day featuring 80 all-new recipes inspired by Adam’s hit SBS series, The Cook Up.

Make magic in the kitchen with a series of diverse dishes across a range of chapters, including Ingenious Breakfasts, Light Fantastic, Family Favourites, Meat Free, Pizza and Pasta, Wok and Sweets, with ripper recipes such as Red Curry Cauli, Midnight Pasta, Tonkatsu Ribs, Vietnamese Pizza and the epic Birthday Traycake.

Tonight's Dinner 2 provides simple, satisfying meal ideas and captures what Australians want to eat now, served with a side of Adam’s signature wit and expert advice. For everyone from busy singles to on-the-go families, this delicious and original collection takes the grind out of midweek cooking with nutritious meals that are quick and affordable. What are you having for Tonight's Dinner?

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