Roasted Cauliflower Red Curry Rice (Printable)
Roasted cauliflower in red curry coconut sauce over jasmine rice, finished with lime, cilantro, and toasted nuts.
# What You’ll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 large red bell pepper, sliced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 cups baby spinach
→ Rice
07 - 1 cup jasmine or basmati rice, rinsed
08 - 2 cups water
09 - 1/2 teaspoon salt
→ Curry Sauce
10 - 2 tablespoons red curry paste
11 - 1 can (13.5 fl oz) coconut milk
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon ground turmeric
14 - 1 tablespoon olive oil
15 - Juice of 1 lime
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Toasted cashews or peanuts
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets and red bell pepper with 1 tablespoon olive oil, a pinch of salt, and ground turmeric. Spread evenly on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.
03 - While the vegetables roast, combine rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until the rice is tender and water is fully absorbed. Remove from heat and fluff with a fork.
04 - In a large skillet or wok, heat the remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and ginger, and sauté for 2 to 3 minutes until fragrant and translucent.
05 - Stir in red curry paste and cook for 1 minute. Pour in coconut milk and soy sauce, stirring to combine. Let simmer for 3 to 4 minutes until slightly thickened.
06 - Add roasted cauliflower and bell pepper to the curry sauce. Stir in baby spinach and cook until wilted. Squeeze in fresh lime juice and stir to incorporate.
07 - Serve the curry over steamed rice. Garnish with fresh cilantro, lime wedges, and toasted cashews or peanuts.
# Expert Tips:
01 -
- The roasted cauliflower picks up these gorgeous crispy edges that soak up curry sauce like little sponges, making every bite incredibly satisfying.
- It comes together with pantry staples and one baking sheet, so cleanup is almost embarrassingly easy for something this flavorful.
02 -
- Do not crowd the baking sheet or the cauliflower will steam instead of roast, and those crispy caramelized edges are what make this dish truly special.
- Shake the can of coconut milk vigorously before opening, because separated chunks of coconut cream will not incorporate smoothly into your sauce no matter how hard you stir.
03 -
- Toast your cashews or peanuts in a dry skillet for two minutes until fragrant before garnishing, because raw nuts simply do not deliver the same depth of flavor.
- Taste the curry sauce before adding the roasted vegetables and adjust the lime juice, salt, or curry paste to your liking, because once those florets go in it is much harder to fix the balance.