Roasted Cauliflower Red Curry Rice (Printable Version)
Golden roasted cauliflower tossed with coconut red curry and jasmine rice, finished with lime, cilantro, and toasted nuts.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 red bell pepper, diced
03 - 1 yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas
06 - 1 tablespoon fresh ginger, grated
→ Rice
07 - 1½ cups jasmine or basmati rice, rinsed
08 - 2½ cups vegetable broth
→ Curry Sauce
09 - 2 tablespoons red curry paste (vegan and gluten-free certified)
10 - 1 can (13.5 oz) coconut milk
11 - 1 tablespoon soy sauce or tamari
12 - 1 tablespoon lime juice
13 - 1 teaspoon brown sugar
→ Garnish
14 - Fresh cilantro, chopped
15 - Lime wedges
16 - Toasted cashews or almonds (optional)
→ Oil and Seasoning
17 - 2 tablespoons olive oil
18 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and crisp, stirring halfway through.
02 - While the cauliflower roasts, heat the remaining olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until translucent, then add garlic, ginger, and red bell pepper. Cook for 2–3 minutes until fragrant.
03 - Stir in the red curry paste and cook for 1 minute. Add the rinsed rice and stir continuously for 2 minutes to toast the grains lightly.
04 - Pour in the coconut milk and vegetable broth, then bring to a boil. Stir in soy sauce, brown sugar, lime juice, and a pinch of salt.
05 - Lower the heat, cover, and simmer for 15 minutes. Add frozen peas during the last 5 minutes of cooking.
06 - Remove the skillet from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork.
07 - Gently fold the roasted cauliflower into the rice. Taste and adjust seasoning with salt, pepper, or lime juice as needed.
08 - Serve hot, garnished with fresh cilantro, lime wedges, and toasted nuts if desired.
# Helpful Hints:
01 -
- The contrast between crispy roasted cauliflower and creamy coconut curry rice is genuinely addictive.
- It comes together on a single sheet pan and one skillet, which means cleanup is almost effortless.
- Even people who are not excited about cauliflower go back for seconds.
02 -
- Do not skip the resting step for the rice because those 5 minutes off the heat are what give you fluffy grains instead of a gummy mess.
- Roasting the cauliflower at a true 425 degrees Fahrenheit is nonnegotiable if you want those crispy caramelized edges.
03 -
- Shake the can of coconut milk vigorously before opening so the thick cream and watery liquid blend together evenly.
- Toast your nuts in a dry skillet right before serving because warm, freshly toasted nuts have a fragrance and crunch that prepackaged ones cannot match.