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  • Australian Women’s Weekly NZ

    Home comforts

    May 19, 2021 5 minutes
    PHOTOGRAPHY by NIC GOSSAGE ·BENITO MARTIN · STYLING by KATE BROWN

    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

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