Tarakaan Bistro and Lounge

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Indonesian curried cauliflower
Chef Micah Rideout, Tarakaan Bistro and Lounge


  • 1 head of cauliflower
  • 2 tablespoons cooking oil


  1. Wash cauliflower.
  2. Remove core and cut into one inch thick slices.
  3. Sear cauliflower in oil on medium heat until brown on all sides, preferably in cast iron skillet (not a non-stick pan).

Ingredients for curry sauce

  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup coconut milk
  • 1/4 cup sweet soy sauce


  1. Toast spices in a pan until fragrant and add coconut milk and sweet soy sauce.
  2. Stir and reserve to the side.

Ingredients for Pickled Raisins

  • 1 cup golden raisins
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • 1/4 cup crushed cashews


  1. Heat sugar and vinegar until dissolved and pour mixture over raisin and allow to cool.

Final steps

  1. Sear cauliflower in a pan on medium heat and brown on all sides.
  2. Add curry sauce mixture.
  3. Cook until cauliflower is fragrant and just cooked (al dente).
  4. Arrange Cauliflower on a plate and spoon curry sauce over.
  5. Sprinkle with pickled raisins, crushed cashew nuts and light dusting of spices.
  6. Serve and share.