Rinse the cauliflower and cut the florets from the stems. Halve the larger flowers, peel off the stems, then cut into even slices. Wash and cut the remaining vegetables and cut them into strips. Wash, dry and chop the cilantro. Save some leaves for garnish.
Heat half the sesame oil in a greased pan, fry the cauliflower pieces and onion strips for 2-3 minutes, stirring. Dust it with rice flour, sprinkle it with soy sauce, remove it and leave it aside. Add the remaining sesame oil to the pan and heat. Add curry paste and toasted bread, stirring until fragrant. Discard the stock, add sugar and kaffir leaves, cauliflower and onions and cook for about 5 minutes. Add the pepper strips, zucchini and dill and cook the curry for 5-8 minutes. Remove from heat and stir in chopped cilantro.
Arrange the vegetable curry on preheated plates and garnish with coriander leaves.
Tip: If you want to save a little money, you can also replace the kaffir lime leaves with lime zest and juice.