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ROASTED CAULIFLOWER WITH SCALLION KIMCHEE
Ingredients
- 1 medium head cauliflower,
- 1 large leek, white part cut in 1/2-inch slices
- 4 celery stalks, cut in 2-inch pieces
- 5 tablespoons olive oil, divided
- 1 onion, diced
- 3 garlic cloves, sliced
- 1 russet potato, diced
- 1 tsp thyme leaves
- pinch chili flake
- 4 cups chicken or vegetable stock
- 1 13.5 ounce can coconut milk
- salt and pepper
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