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Coconut Curried Cauliflower

I’m constantly creating my own hot sauces, as the habit of placing large internet orders for commercial offerings, often at $5/bottle(!), got rather expensive. And it’s much more fun and interesting. :) Usually, they are just spur-of-the-moment, but this is one of my favorites, so I finally decided to write down the recipe.

Get the recipe in Vegan Done Light.

Serve over roasted veggies, garnished with cilantro or parsley.

2 Responses to “Coconut Curried Cauliflower”

  1. Chicago Cyclist says:

    I always wondered if coconut extract and something like soymilk would make a reasonable substitute for coconut milk. Because curries that call for coconut milk just aren’t the same without it–for that unique coconut flavor as much as for its unctuous mouth feel. I’m definitely going to give this one a whirl soon!

  2. Erin says:

    I hope you like. The mouthfeel can be reasonably well approximated via the thickener.

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