Crispy Curry Roasted Cauliflower Wings
Double-roasted cauliflower florets glazed in a sticky Thai-style chili-lime sauce.
Total
1h
Prep
20 min
Cook
40 min
Serves
3
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Recipe serves 3
Ingredients
- 1 large head cauliflower florets
- 2 tbsp red curry paste
- 1/4 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp fish-free seasoning sauce
- 2 tbsp olive oil
- 1/4 cup Thai basil
Instructions
- 1
Toss florets with olive oil and salt; roast at 425°F for 25 minutes until browned.
- 2
Simmer red curry paste with coconut milk, lime juice, and seasoning sauce 5 minutes to thicken.
- 3
Toss roasted florets in the glaze.
- 4
Return to oven 10 minutes until sticky and caramelized.
- 5
Finish with torn Thai basil.
Nutrition per serving
Calories
210
11% of a 2,000 kcal day
| Protein | 6 g |
| Carbohydrate | 14 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 480 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Green Curry with Chicken
A fragrant, spicy curry made with coconut milk, green chili paste, and Thai basil.
Red Curry Paneer and Peas
Spicy Thai red curry base with bamboo shoots, green peas, and seared paneer chunks.
Red Curry Aloo Gobi
Spicy Thai red curry base with cauliflower florets, baby potatoes, and Thai basil.
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