Love and Spices:
Thai Cauliflower Florets

Hot spices enhance this flavourful vegetable dish

Recipe by Monique Singer

Love and Spices cookbook -

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this new series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds. Enjoy!

Thai Cauliflower Florets

Vegan and vegetarian-friendly.
It can also be served 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 and pat dry, then 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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Read also: other recipes

Monique Singer - WestmountMag.caMonique 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 is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn


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  1. Patricia Dumais

    Very easy to make and so delicious! A bit like a dry cauliflower curry. I served this dish over rice as a veggie meal. Of course, it also makes a great side dish. Thank you Monique!

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