In a frying pan mix the diced onions, minced garlic, red curry paste and olive oil, cook until onions are softened. Stir frequently while these ingredients are cooking.

Once onions are softened, add the coconut milk and simmer for approximately 20 minutes or till sauce has thickened. Add the rest of the ingredients accept for the cilantro. Before adding the red pepper powder, taste the sauce and if you want it spicier add the red pepper powder otherwise omit it.

To make the cauliflower, break it off into large pieces, as seen in the picture. I steamed the cauliflower in a large frying pan that had a two inch depth. Add just enough water to cover the bottom of the pot. Place a lid onto the pot and simmer until cauliflower is slightly softened but still has a slight crunch to it.

Place cauliflower on a fancy but simple serving dish and cover completely with the oh so yummy spicy thai sauce!