Baked Curried Cauliflower

I made this dish last night because I had a head of cauliflower sitting in the fridge and I needed a vegetable to go with dinner. My mind was blown. This ended up being the star of the meal, not the healthy-version orange chicken or the mapo tofu. It doesn't look like much ... but could not stop eating it. Mind blown. Go make it and I would suggest doubling the recipe because it is THAT good.

You could also just double the sauce of the recipe and add chicken, I'm thinking. It would be a great meal, and the curry sauce would be phenomenal chicken. I'm thinking some skinless, bone-in chicken thighs would work fantastically, maybe some of the chopped up ones that 99 Ranch sells. Brown it well and then add it to the sauce with the cauliflower ... just thinking about it is getting me excited!

Baked Curried Cauliflower
adopted from Christine's Recipes

1 large head cauliflower
2 Tbsp butter
1 tsp turmeric powder
1 tsp curry powder
1 cup chicken stock
1/2 tsp sugar
1/4 tsp salt
2 Tbsp heavy whipping cream
2 tsp cornstarch
1 Tbsp water

Preheat oven to 395degrees. Put on a large water to boil. Wash cauliflower and cut into florets. Mix cornstarch and water in a small bowl.

Boil cauliflower in water for 3 minutes, then drain well. Heat a large pan over medium heat and melt butter. Once melted, add turmeric and curry and saute it until fragrant, which only takes a few seconds. Add chicken stock and bring to a boil. Continue to dimer until it reduces by 2/3, which takes about 5 minutes. Add cream and stir well to mix.

Add cauliflower back to pot and toss to coat well with sauce. Cook further for 5 minutes. Add the cornstarch mixture and cook until the sauce is nice and thick. Pour everything into an oven-proof dish and bake for 8 minutes. Serve with rice to soak up all that delicious sauce!

** The original recipe also calls for coconut milk, which I didn't have so I omitted it.