This isn’t so much a Thai dish as it is just a fantastic vegetarian lunch solution for any time you’re in the mood for a simple “one-pot meal!” Cauliflower is such a dynamic produce that really soaks up any aromatics you throw on it. For this curried cauliflower, I added generous amounts of garlic and ginger, then some Thai chilis for the added kick. For the seasonings, I opted for turmeric, and the star of the show: Madras curry powder, which is found in the grocery store usually labeled as curry powder. Madras curry powder is the same thing except its spiciness comes from cayenne pepper. If you find your dish needs an extra kick, don’t hesitate to add some chopped Thai chilis in the mix!
Once we’ve gotten most of the cauliflower nice and charred, it’s time to add our chicken stock. Of course if you want to keep this dish fully vegetarian, you can certainly opt to use vegetable stock. All that’s left is to let simmer for a few minutes, garnish with the herbs of your choice, and enjoy!
Chop cauliflower and arrange on a pan on medium-low heat, adding salt, pepper, and oil. Allow the cauliflower to char on one side, then flip.
Add thinly sliced onions, garlic, ginger, thai chilis. Add dashes of turmeric, curry powder, and seasoning sauce. Cover for 5 minutes.
Flip again, and pour stock over cauliflower. Cover for 2-3 minutes.
Garnish with chopped herbs.