Thai Red Curry with Cauliflower

This Thai Red Curry with cauliflower made for lunch is the most warm and comforting food I have tasted. The last couple of weeks has been very taxing as far as work goes for me, managing home, office and keeping a balance is always a challenge for me and this always leaves me in a dilemma what should I cook  which can be made in a jiffy and yet flavorful and comforting. This red Thai curry fits to my requirement perfectly.

For the last one month I was unable to contribute to Cooking from Cookbook Challenge  which is a group of bloggers who will be cooking from their offline content and blogging on the weekends for a month. I have received this Simply Nigella cookbook from Better Butter.in for the Chicken & Mutton Challenges hosted by them where my Chicken Rezela recipe has been selected. You can check this recipe which was awesome. This book has got some awesome recipes but most of the recipes uses ingredients which is not available at my place. So I settle down to try this simple recipe which was awesome in taste.
Cuisine: ThaiRecipe Source: Simply NigellaPrep Time: 20 minutesCooking Time: 15 minutesServes: 4
Ingredients:

• 2 medium size cauliflower
• salt
• 2 bay leaves
• 2 tbsp oil
• 2 onions finely chopped
• 2 tsp finely chopped ginger
• 2 to 3 green cardamoms
• 1 tsp cumin seeds
• 1 tbsp finely chopped coriander stalks
• ¼ cup Red Thai Curry Paste
• 400 ml coconut milk
• 1 lime
• Chopped fresh coriander for garnishing

let's Learn How to make this recipe:

• Boil the cauliflowers with salt and bay leaves till they are cooked yet firm in shape. Remove and transfer to a ice cold water so that it remains firms and fresh and does notgetover cooked.
• Heat oil ina pan, add the chopped onions, chopped ginger, cardamom and cumin seeds and the finely choppedcoriander stalksover medium heat for a minute or so.
• Add the Red Thai curry Paste and the coconut milk and bring to a boil. Transfer the cauliflower to the pan and simmer for 8 to 10 minutes.Check Seasoning and squeeze in some lemon juice and take off from heat.
• Garnish with chopped coriander and Serve it with steamed rice or naan.