To save time, purchase a premade yellow curry sauce from your local market. To make more rich and flavorful add a few tablespoons of coconut milk. If you are not planning to save half of the roasted cauliflower (as instructed to in the recipe) and would like to make a large batch of yellow curry cauliflower, double the curry sauce. The measurements would be: 1/2 cup yellow curry paste, 1/2 cup water, 3 cups coconut milk, 2-3 teaspoons sugar (adjust to taste). Keep in mind that curry pastes vary on salt and sugar content. When in doubt, always start with mild seasoning and adjust the seasoning as you cook (and taste!).