1 head romanesco
1 onion, diced (we used yellow)
2-3 garlic cloves, minced
1 tablespoon olive oil
1-2 tablespoons curry paste (we used red, but yellow or green would work also)
1 can coconut milk
salt to taste
2 stalks green onion, thinly sliced
2 tablespoons cilantro, chopped
Cut the romanesco into florets, trying to keep them a similar size for even cooking. In a large sauté pan, heat the olive oil over medium heat. Cook the onion until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Throw in the romanesco and sauté until tender, 3-5 minutes. (The romanesco will still have a little bit of a crunch to it, which is how we like it. However, if you like your romanesco softer, you'll need to cook it longer, up to 20 minutes). Pour in the coconut milk and curry paste and stir to combine. Bring to a simmer and cook until the romanesco is soft, about 8 minutes. Season to taste with salt. Serve and garnish with green onions and cilantro if desired.