Baked Cauliflower Curry
420 gm cauliflower
2 Tbsp butter
1 tsp turmeric powder
1 tsp curry powder
250 ml vegetable stock or chicken stock
1/2 tsp sugar
1/4 tsp salt
120 ml coconut milk
2 Tbsp thickened cream (or light thickened cream)
2 tsp cornflour
2 Tbsp water
Rinse cauliflower and cut into pieces. Blanch in boiling water for 3 minutes. Drain well.
Preheat oven to 200C (395F).
Heat butter in a wok or sauce pan over medium-low heat. Add turmeric powder and curry powder until fragrant. Pour in vegetable stock (or chicken stock) and bring it to boil. Cook until reduced to 2/3, about 5 minutes. Add coconut milk and thickened cream. Season with salt and sugar. Toss back cauliflower and coat with sauce well. Continue to cook for another 5 minutes. Add thickening and cook to the preferred consistency.
Transfer cauliflower together with sauce into an oven-proof baking dish into the preheated oven.
Bake for 5 to 8 minutes and let the cauliflower well absorb the sauce and softened. Serve hot