In a large skillet, coat the bottom with about 2 tablespoons of your preferred oil (coconut or olive oil works well). Heat it on medium-high until shimmering. Add the cauliflower florets along with a sprinkle of fish sauce or salt. Sear the cauliflower for 5–7 minutes until golden brown and starting to get tender.

In a separate wok or large frying pan, pour in half of the coconut milk (approximately 1/3 cup) and bring it to a simmer over medium heat. Add the curry paste and paprika, stirring constantly until the mixture reduces slightly and thickens (about 3-4 minutes).

Once the curry base is ready, stir in the palm sugar until it dissolves completely. Then, add the remaining coconut milk and sliced onions. Cook for a further 2-3 minutes until the onions soften.

Introduce the seared cauliflower to the wok, stirring it gently into the sauce. Cook for an additional 3-5 minutes, or until the cauliflower reaches your desired tenderness.

Throw in the cherry tomatoes and cook for an additional minute just to warm them through and maintain their shape.

Taste and adjust seasoning with a dash of fish sauce or soy sauce, as needed. Remove from heat.

Serve your Quick Cauliflower Curry Stir Fry over a fluffy bed of jasmine rice and finish it off with a sprinkle of chopped cilantro and fried shallots if you’re feeling fancy!