Cauliflower yellow curry stir-fry

Cut the cauliflower to maximise flat surfaces so they contact the pan.

In a big flat skillet that is not yet very hot, add the cauliflower and toss with a little fish sauce.

Arrange so the flat surfaces touch the pan and sear until browned, tossing and rearranging; cook only 60 to 70 percent through.

In a wok with no oil, heat a little coconut milk and add the yellow curry paste right away to loosen; add a little paprika for colour.

Lower the heat slightly and let the coconut milk's liquid evaporate until the oil separates and fries the paste.

Add palm sugar and let it dissolve, then the rest of the coconut milk.

Add onions, raise the heat, add the cauliflower and toss until the sauce dries around it.

Taste for salt; add fish sauce or soy sauce if needed. Cover to steam if softer cauliflower is wanted, or keep stirring a few minutes for al dente.

Add tomatoes, turn off the heat, and finish with chopped cilantro and, optionally, fried shallots.