3 c. cauliflower
1 c. light coconut milk
2 c. baby spinach, chopped
2 pieces roasted tofu (recipe link in directions)
1/4 c. chopped cilantro or mint
lime wedge
sliced cucumber
1 c. chopped onion
1/4 tsp. Coarse salt
1 tsp. olive oil
5 tsp. green curry paste
2 garlic cloves
1/4 tsp. cumin

Cook chopped onion in olive oil in a pot over medium heat for three minutes while stirring and
adding coarse salt.
Stirring constantly, boil the green curry paste for 1 minute before adding the cumin and minced
With cauliflower and light coconut milk, simmer covered for 10 minutes.
Add the chopped baby spinach and simmer for 2 minutes. Add the cubed, roasted tofu and
chopped mint or cilantro.
Serve with cucumber slices that have been tossed in lime juice and herbs and topped with a lime