Baked Cauliflower Curry

http://en.christinesrecipes.com/2010/06/baked-cauliflower-curry.html

Ingredients:
420 gm cauliflower (half of a very large head of cauliflower)
2 Tbsp butter
1 tsp turmeric powder
1 tsp curry powder
250 ml (about 1 cup) vegetable stock
1/2 tsp sugar
1/4 tsp salt
120 ml (about 1/2 cup) coconut milk
2 Tbsp thickened cream (I used silk soy creamer)

Thickening:
2 tsp cornstarch
2 Tbsp water

Method:
Rinse cauliflower and cut into pieces. Blanch in boiling water for 3 minutes. Drain well.
Preheat oven to 395 F.
Heat butter in a wok or sauce pan over medium-low heat. Add turmeric powder and curry powder until fragrant. Pour in vegetable stock (or chicken stock) and bring it to boil. Cook until reduced to 2/3, about 5 minutes. Add coconut milk and thickened cream. Season with salt and sugar. Toss back cauliflower and coat with sauce well. Continue to cook for another 5 minutes. Add thickening and cook to the preferred consistency.
Transfer cauliflower together with sauce into an oven-proof baking dish into the preheated oven. Bake for 5 to 8 minutes and let the cauliflower well absorb the sauce and softened. Serve hot.


verdict:
I thought it came out pretty well, however my sauce was nowhere near as thick because I was impatient when thickening it. In the future, I would keep the sauce separate until it is thickened, add the cauliflower to the baking dish and pour the sauce over it before putting it in the oven.


serving:
I ate it with some chana masala and basmati rice.