1 large head of cauliflower (chopped)
1/4 cup coconut oil
1 large yellow onion
1-2T red curry paste
1 lemon zested
1/2 cup white wine
1 1/2 cup vegetable stock
2 cans coconut milk
2 T rice vinegar
salt and pepper to taste
DirectionsToss cauliflower with enough oil to lightly coat, roast at 400 until golden brown (20 min)
Sweat onion with remaining oil until translucent. Add curry, lemon, and wine. Cook until evaporated.
Add cauliflower and stock, and coconut milk. Remove from heat, add in vinegar.
Blend with immersion blender or small batches in blender, until smooth
Season with salt, pepper, more curry paste (if needed)