Braising is a food trend that I hope never goes away. But, let's not focus only on tough cuts of meat for braising when we can use great tasting veggies too. Braised Coconut Cauliflower Curry is a wonderful main or side that is warm and inviting and vegetarian too!
In a large heavy bottomed skillet or braising pan, with a tight fitting lid, over high heat, add the olive oil and onions. Cook the onion until just tender.
Add the cauliflower florets and cook until slightly browned bits form on the cauliflower.
Add the garlic and reduce to heat to a simmer. Stir well.
Add the salt, garam masala, and curry powder. Mix well to coat the cauliflower.
Pour in the coconut milk and sprinkle the flour over the mixture. Stir to combine. Place a lid on the pan and allow the mixture to simmer for 50 minutes, stirring occasionally. This will really break down the veggies and intensify the flavours.
Add the green peas and stir. Place the lid on the pan, turn off the heat and allow the dish to sit for 10 minutes.