WHOLE ROASTED THAI CAULIFLOWER

Whole Roasted Thai Cauliflower image

Number Of Ingredients 15

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2 tablespoons Cornstarch
1 1/4 cup Vegetable or Chicken Broth - separated 1 cup/ 1/4 cup
2 tablespoons Peanut or other cooking oil
2 tablespoons Thai green curry paste (in small jars at grocery store)
1 can coconut milk in can 13.5 oz (not light)
2 tablespoons brown sugar
2 teaspoons Kosher salt
1 tablespoon Garlic paste in tube
1 tablespoon Ginger paste in tube
1 1/2 tablespoons Lemongrass paste in tube
1 tablespoon Lime zest
1/2 cup Basil leaves (or use basil paste as substitute)
4 tablespoons Lime juice
1 tablespoon Red chili pepper flakes
1 head Cauliflower head (large one, remove leaves)

Steps:

Preheat oven to 400 deg. Whisk together cornstarch with 1/4 cup broth in small bowl. Set aside.
Heat oil in dutch oven until hot, add curry paste and stir quickly about one minute. Reduce heat and then stir in coconut milk, remaining broth, cornstarch mixture, sugar, zest, garlic paste, lemongrass paste, ginger paste, salt, basil, lime juice and red pepper. Increase heat and bring to boil.
Reduce heat once boiling to low until sauce thickens, about 5 minutes. Taste for salt.
Trim leaves from base of cauliflower. Trim off thick stalk so cauliflower sits flat.
Remove sauce from heat, place cauliflower head in dutch oven upside down. Spoon sauce into the bottom cavity until full.
Flip cauliflower head over and spoon sauce all over until completely coated. Place in oven, covered, for 30 minutes.
After 30 minutes, remove cover, and continue to bake for another 30 minutes, basting the cauliflower with sauce every 10 minutes until the head is golden brown.
Cut into four wedges and serve with fresh lime wedges.