Coconut Cauliflower

Directions

1. 1
   Coat the bottom of a thick bottomed skillet with vegetable oil.
2. 2
   When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
3. 3
   Pour in the coconut milk and stir in the curry paste until well integrated.
4. 4
   Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
5. 5
   Just before serving add the cilantro and salt to taste.
6. 6
   Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.