Ingredient:

• 1 large head of cauliflower, broken into small florets, stems chopped
• Up to 4 tablespoons melted coconut oil or olive oil, divided
• 1 medium yellow onion, diced
• 1 to 3 tablespoons Thai red curry paste* (depending on the brand and your preferred spice level)
• ½ teaspoon lemon zest
• ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
• 1 ½ cups vegetable broth or stock
• 1 can (14 ounces) light coconut milk
• ½ teaspoon sugar
• 1 to 3 teaspoons rice vinegar
• Salt and freshly ground black pepper
• ¼ cup chopped green onions or chives
• 1 tablespoon chopped fresh basil
• Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)