Coconut Cauliflower - cooking recipe

Ingredients

14 1/2 ounces coconut milk
1 small cauliflower floret
2 tablespoons vegetable oil
1 1/2 - 2 tablespoons green curry paste (I use Maesri brand)
2 tablespoons chopped cilantro
1 dash chili powder
salt

Preparation

Coat the bottom of a thick bottomed skillet with vegetable oil.
When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
Pour in the coconut milk and stir in the curry paste until well integrated.
Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
Just before serving add the cilantro and salt to taste.
Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.