Wash the cauliflower and cut the inflorescences from the stalk. Cut the larger florets in half, peel the stems, then cut into even slices. Wash the remaining vegetables and cut them into strips. Wash, dry and chop cilantro. Save a few leaves for decoration.
Heat half the sesame oil in a covered pan, fry the cauliflower pieces and onion strips for 2-3 minutes, stirring. Sprinkle with rice flour, drizzle with soy sauce, remove and set aside. Add the remaining sesame oil to the pan and heat. Add the curry paste and stir-fry until fragrant. Pour in the stock, add sugar and kaffir lime leaves, cauliflower and onion and cook for about 5 minutes. Add pepper strips, zucchini and fennel and cook the curry for 5-8 minutes. Remove from heat and add chopped cilantro.
Spread the vegetable curry on preheated plates and garnish with coriander leaves.
Tip: If you want to save money, you can also replace the kaffir lime leaves with lime zest and juice.