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Coconut Curry Panko Crusted Cauliflower

Coconut Curry and Panko-Crusted Cauliflower. This one got the approving head nod from the little one, and is going to be on permanent rotation. I love a vibrant plate of food, and @bryantterry delivered on flavor and visual appeal. 🙌🏽

This has a few steps but came together quickly. Toast some garlic slivers in olive oil until golden brown, be careful not to burn the garlic and turn in bitter. Remove the garlic chips, and set aside the garlic infused oil. Make a quick curry by toasting some ginger, garlic, turmeric, garam marsala, cinnamon, bay leaf, mustard seeds for 4-5 minutes until the flavors and aromas develop. Add in a tin of canned tomatoes and cook for about 5 minutes, then add in coconut milk and 2and simmer until the sauce thickens--about 20 minutes then ada a bit of lime juice for acidity. Slice a large cauliflower head in 2 thick wedges, then gently steam until a knife can just pierce through, but not falling apart. Lightly coat the cauliflower 'steaks' with the reserved garlic oil, and season with salt them put it into the oven for about 30 minutes on 425. In a food processor combine a good handful of parsley and about a cup of panko breadcrumbs, salt a bit of the garlic oil. Once cauliflower is cooked through top with panko crumbs and broil for 2-3minutes


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