Choo chee cauliflower with cashews
SERVES 4 PREP + COOK TIME 3 HOURS 30 MINUTES
1 tablespoon extra virgin olive oil
1 medium (1.5kg) cauliflower
1 large onion (200g), cut into thin wedges 800ml coconut milk
2 cups (500ml) gluten-free vegetable stock
6 kaffir lime leaves
½ cup (75g) roasted cashews
2 teaspoons coconut sugar
1½ tablespoons coconut aminos (see tip) or gluten-free fish sauce
300g green beans, trimmed fresh coriander sprigs, extra roasted cashews and shichimi togarashi, to serve
CURRY PASTE
8 birdseye chillies
4 (100g) French shallots, chopped
2 tablespoons finely chopped coriander stems and roots
1 stalk lemongrass, white part only, chopped
1 tablespoon grated ginger
2 cloves garlic
1 tablespoon ground coriander
6 kaffir lime leaves, torn
½ teaspoon ground turmeric
1 CURRY PASTE Process all ingredients until a smooth paste forms.
2 Heat oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook cauliflower, turning occasionally, for 10 minutes or until browned all over; remove and set aside. Add onion to cooker; cook for 5 minutes, stirring, until onion is softened. Stir in curry paste; cook, stirring, for 1 minute or until fragrant.
3 Add coconut milk and stock to cooker; stir to combine. Return cauliflower to cooker with lime leaves and cashews. Cook, covered, on low for 3 hours or until cauliflower is tender.
4 Add coconut sugar and coconut aminos to cooker; stir to combine.
5 Boil, steam or microwave green beans until tender.
6 Cut cauliflower into wedges and serve with green beans. Top with coriander sprigs and extra cashews; sprinkle with shichimi togarashi.
Suitable to freeze at the end of step 4 for up to 3 months.