Stir-fried Cauliflower with Curry

1 head cauliflower, 3 lbs., about 4 cups of florets

1 tablespoon + 1 teaspoon peanut oil

2 cloves garlic, minced or presed through garlic press (about 2 teaspoons)

1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)

6 ounces snow peas, strings removed (about 2 cups)

2 tablespoons fresh basil, leaves only minced

sauce:

2 teaspoons red curry paste

1 cup coconut milk

3 tablespoons fish sauce

1 tablespoon lime juice

1 teaspoon lime zest, from 1 lime

1 tablespoon light brown sugar

1/8 teaspoon red pepper flakes

Directions:

For the sauce, place the red curry in a pan. Begin to heat until it smells fragrant. Add the thick part of the coconut milk, the creamy part. Bring to bubbling. Add the rest of the coconut milk. When combined, add fish sauce, lime zest and juice, sugar, and red pepper flakes. Set aside on low or take off heat.


In a 12-inch nonstick skillet over high heat, add 1 tablespoon oil and heat until shimmering, 2 to 3 minutes. Add cauliflower and cook, stirring every 10 to 15 seconds, until just barely tender, about 3 minutes. Push cauliflower to sides of skillet, clearing center of pan.


Add the remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into cauliflower. Reduce heat to medium-high; stir in sauce mixture. Simmer, stirring occasionally, until cauliflower is tender, about 2 minutes; add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.

Sprinkle with basil; serve immediately.

Notes:


I would double the cauliflower because there was a lot of sauce, unless I was going to eat it over rice and then I would leave it alone. If it was just a veggie dish I would cut the sauce in half.


You could also leave out the peas, I think I would prefer just the cauliflower