Cauliflower Khao Soi

Name: Cauliflower Khao Soi
Yield: 8
Ingredients: 1.4kg Cauliflower, cut into florets; 10.0g Shallot, peeled and chopped; 10.0g Garlic cloves, peeled and chopped; 4.0g Lime zest; 6.0g Ginger, peeled, chopped; 2.0each Thai chili, stemmed chopped; 6.0g Lemongrass, bottom of stalk, chopped; 4.0g Kefir lime leaves, chiffonade; 2.0g Coriander seeds; 30.0ml Coconut cream, full fat, canned (can size 5.4 oz); 500.0ml Coconut milk, Thai-style, unsweetened; 7.0g Curry Powder; 7.0g Palm sugar; 23.0g Fermented soybean paste; 250.0ml Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml; 0.0x Curry paste, prepared; 100.0g Wonton skins, cut into 6.5 mm strips, deep fried; 0.0 Salt, as needed; 0.0x Cilantro, as needed

A vegetarian twist on the traditional northern Thailand dish with Indian influence.

...

Prepare the Cauliflower

Cauliflower, cut into florets 1.4 kg

Prepare the Curry Paste

Shallot, peeled and chopped 10.0 g
Garlic cloves, peeled and chopped 10.0 g
Lime zest 4.0 g
Ginger, peeled, chopped 6.0 g
Thai chili, stemmed chopped 2.0 each
Lemongrass, bottom of stalk, chopped 6.0 g
Kefir lime leaves, chiffonade 4.0 g
Coriander seeds 2.0 g

Prepare the Khao Soi

Coconut cream, full fat, canned (can size 5.4 oz) 30.0 ml
Coconut milk, Thai-style, unsweetened 500.0 ml
Curry Powder 7.0 g
Palm sugar 7.0 g
Fermented soybean paste 23.0 g
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml 250.0 ml
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

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Curry paste, prepared

To Serve

Wonton skins, cut into 6.5 mm strips, deep fried 100.0 g
Salt, as needed
Cilantro, as needed

Prepare the Cauliflower
- Roast dry cauliflower florets for 40 minutes until golden.
Prepare the Curry Paste
- Combine all curry ingredients with a mortar and pestle.
Prepare the Khao Soi
- In a wok, heat coconut cream until fat separated. Add curry paste and cook for 1 minute.
- Add remaining coconut milk, cauliflower, Knorr® Vegetable Liquid Concentrated Base and curry powder and cook for few minutes until slightly thickened.
- Add palm sugar and soybean paste. Cook for 1 more minute.
To Serve
- Serve in a bowl garnished with fried noodles and cilantro.

Cauliflower Khao Soi

Ingredients per serving

Prepare the Cauliflower

Prepare the Curry Paste

Prepare the Khao Soi

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

To Serve

Preparation

Prepare the Cauliflower

Prepare the Curry Paste

Prepare the Khao Soi

To Serve

What you'll get:

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Cauliflower Khao Soi

Ingredients per serving

Prepare the Cauliflower

Prepare the Curry Paste

Prepare the Khao Soi

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

To Serve

Preparation

Prepare the Cauliflower

Prepare the Curry Paste

Prepare the Khao Soi

To Serve

What you'll get:

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