INGREDIENTS
1 large head
cauliflower
1 tbsp
fresh basil
1/4 cup
green onions
1 small
lemon zest
14 oz
light coconut milk
1/4 cup
olive oil
4 servings
peppers
1 tbsp
rice vinegar
4 servings
sea-salt
1/2 tsp
sugar
2 tbsp
thai red curry paste
1 1/2 cups
vegetable broth
1/2 cup
white wine
1 medium
yellow onion