| First,
roast the garlic. Heat the oven to 400º. Place the garlic cloves
on a small sheet of aluminum foil. Drizzle the garlic cloves
with olive oil and sprinkle with salt and pepper. Close up the
foil pouch and roast the garlic cloves in the oven until golden
and caramelized, about 40 minutes. Let the garlic cloves cool
to room temperature. Reserve the garlic cloves to use in the
Cauliflower-Curry Sauce.
Cut
off the green leafy parts from the head of cauliflower. Cut
the cauliflower into florets, cutting off most of the stems.
Heat a large pot of water to the boil. Add the salt and the
cauliflower florets and reduce the heat to a simmer. Cook
the cauliflower until it is very tender, about 10 minutes.
Remove the cauliflower from the hot water and drain.
Melt the butter and olive oil in a large stockpot over medium
heat. Add the chopped onion and sauté until the onion is translucent,
about 5 minutes.
Add the drained cauliflower florets to the onions in the stockpot
and continue to cook over medium heat. Add the chicken stock,
cardamom, mace, tumeric, cayenne and coriander. Continue to
cook the mixture for another 10 minutes, stirring occasionally.
Carefully pour the hot cauliflower mixture into a food processor
or blender. Process until the cauliflower is thoroughly pureed.
Return the pureed cauliflower mixture to the stockpot over
medium-low heat, stirring occasionally. Add the reserved roasted
garlic cloves, the cream, curry powder, salt and pepper to
taste. If the cauliflower mixture becomes too thick, add additional
chicken stock.
Remove
the shells from the prawns, leaving the tails on. "Butterfly"
the prawns by cutting them down the length of the back, about
halfway deep into the prawn. Remove the black intestinal tract
in the prawn. Season the prawns with salt and black pepper.
Heat a wok over medium-high heat. Add the canola and sesame
oil. Add the prawns and quickly stir-fry until the prawns
turn pink, about 2-3 minutes. Immediately add 1 ½ cups of
the Cauliflower-Curry Sauce. Continue to stir-fry the prawns
in the sauce until the sauce is heated, about 1 minute. Do
not let the prawns cook too long in the sauce or they will
become tough. Add additional sauce to your liking.
Immediately pour the Prawns in Cauliflower-Curry Sauce over
Steamed Jasmine Rice. Garnish with chopped chives and lemon
wedges.
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