Makes about 4 servings

Separate 1 cauliflower into large florets. In large bowl, whisk together 3 tablespoons vegetable oil, 4 teaspoons red curry paste, 1 tablespoon ground lemon grass (or 1 teaspoon lime zest), 1 tablespoon fish sauce, 1 tablespoons lime juice and 1 teaspoon palm or light brown sugar. Stir in cauliflower to coat evenly. Spread in one layer in baking dish. Bake in 425°F oven until tender, lightly browned and crisped, 30 to 40 minutes. Plate and sprinkle with a little dry-toasted shredded unsweetened coconut (optional) and chopped coriander.

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