Love and Spices:
Thai cauliflower florets

This flavourful dish combines hot spices with the sweetness of cauliflower

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Thai Cauliflower Florets

This vegan and vegetarian dish combines Thai flavours with the sweetness of cauliflower and can also be enjoyed with chicken or meat.

Preparation time: 30 min | Cooking time: 15 to 20 min | Preheat oven to 400°F/200°C | Yields: 4 servings

• 1 large cauliflower
• 1 red onion, chopped
• 1 cup / 50 g cilantro, chopped
• 3 tbsp coconut oil
• 3 tbsp Thai red curry paste, sold at Asian supermarkets
• 1 tsp fresh ground chilli, Sambal Oelek
• 1/2 tsp hot curry
• 1/4 tsp sea salt

Line a cookie sheet with parchment paper and set aside.
Rinse the cauliflower, pat dry, and cut into florets.
In a mixing bowl, stir in the coconut oil, curry paste, curry, chilli, salt and the chopped onion.
Add the cauliflower florets and stir until well coated.
Place on the cookie sheet in a single layer and bake for 30 minutes until golden.
Remove from the oven and immediately mix in the chopped cilantro.
Serve hot.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn