Ingredients (2 Persons)

Directions

• Step 1
  Heat a large skillet over medium-high heat and add the coconut oil. Once the oil is hot, add the onion and cook until softened and lightly browned, about 5 minutes.
• Step 2
  Add the cauliflower florets to the skillet and cook for an additional 5 minutes, stirring occasionally.
• Step 3
  Stir in the red curry paste, turmeric, cumin, coriander, ginger, and salt. Cook for 1-2 minutes, until the spices are fragrant.
• Step 4
  Pour in the coconut milk and bring the mixture to a simmer. Simmer for 10-15 minutes, or until the cauliflower is tender.
• Step 5
  Serve over cooked rice or quinoa, if desired.