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The Sun Family Ketchup-Curry Cauliflower Recipe

To be honest, I am not a big vegetable eater. Although, I do love cauliflower for some reason. I stumbled upon cauliflower at Berkeley Bowl yesterday and decided to get it to make my fiancee's family ketchup-curry cauliflower dish. Before I tasted this dish at a family outing, I never thought a vegetable dish could taste as good and as flavorful as a meat dish. But this does it all. It is not only flavorful but is much healthier. Our Classic ketchup is a great base for this dish, one additional secret ingredient is curry paste. The one I use is the vegetarian yellow curry paste from Mae Ploy. The turmeric and lemongrass adds so much flavor, it will automatically take you to Thailand!

 And it's the holiday season, so why not take out your family hand-down iron skillet and show off your skills a bit in the kitchen. Actually, cooking vegetables in a skillet is awesome, it browns the vegetables easily and gives it a crispy edge. Who can complain about crispy, slightly pan fried vegetables? 


The Sun Family Ketchup-Curry Cauliflower Recipe

Serves 2 (or in my case, just for me)

Time to Make: 10-15 minutes

Level: Easy but impressive



1/2 head of cauliflower or about 1.5 lbs

Olive Oil

2 tbsp of water

2 tbsp of Sosu Classic Ketchup

1/3 tbsp of curry paste (I used Mae Ploy, you can easily substitute with whatever curry you have, even powder works good. Madras curry is also a good substitute if you can't find curry paste)

4-5 Cups of water for boiling the cauliflower

a few sprigs of parsley

squeeze of half lemon

Salt to season



1. Break the cauliflower apart into bite-size pieces. You can get your kids to do it too, they love breaking things. With the leafy stalks on the side, if its tender, you can use it in your cooking. I like it for the crispiness. 

2. Bring 4-5 cups of water to boil. Add cauliflower into water and boil for about 4-5 minutes to get it slightly tender but not cooked. Then drain out the water. 

3. Heat up iron skillet (or a regular nonstick pan is fine) with 2 tbsp of olive oil. (Oil helps brown the vegetables nicely.) Toss in ginger and the curry paste. (For Asian spices, especially curry paste, it's always a good idea to brown it in hot oil to bring out all the aromatics and flavor)

4. Add the cauliflower. Add in 2 tbsp of Sosu Classic ketchup, with 2 tbsp of water. 

5. Cook for about 2-3 minutes or until the cauliflower is the right firmness for your taste. 

6. Toss in parsley and squeeze half a lemon to give it an extra tang at the end. 

7. Done!


(Break cauliflower into pieces, let the kids do it!)



(Sosu ketchup and Mae Ploy yellow curry paste)


(Browning the cauliflower in iron skillet)





Have you tried this recipe? Leave a comment and let me know how this turned out for you! 







2 Responses

Sosu Team
Sosu Team

June 12, 2014

Hi Rita – For ginger, one or two slices of ginger is enough. You can chop them into fine pieces, measures about 1/2 tbsp. Hope that helps! Let us know how it turns out.

Rita Sabini
Rita Sabini

June 05, 2014

Just checking about recipe for Curry-Ketchup Cauliflower. It mentions ginger in the recipe but it is not in the list of ingredients. How much ginger should I use?

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