Roasted Cauliflower Red Curry Rice (Printable)
Roasted cauliflower and red curry–scented jasmine rice with coconut, lime, cilantro and toasted nuts.
# What You'll 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) full-fat coconut milk
11 - 1 tablespoon soy sauce or tamari
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon brown sugar
→ Garnish
14 - ¼ cup fresh cilantro, chopped
15 - Lime wedges for serving
16 - ¼ cup toasted cashews or almonds (optional)
→ Oil and Seasoning
17 - 2 tablespoons olive oil
18 - Salt and black pepper to taste
# How-To Steps:
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-tender, stirring halfway through.
02 - While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until translucent. Add garlic, ginger, and red bell pepper, cooking for another 2–3 minutes until fragrant.
03 - Stir in the red curry paste and cook for 1 minute until aromatic. Add the rinsed rice and stir continuously for 2 minutes to lightly toast the grains and coat them in the curry paste.
04 - Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then stir in the soy sauce, brown sugar, lime juice, and a pinch of salt.
05 - Reduce heat to low, cover the skillet, and simmer for 15 minutes. During the last 5 minutes, scatter the frozen peas over the rice without stirring. Remove from heat and let stand, covered, for 5 minutes.
06 - Fluff the rice with a fork and gently fold in the roasted cauliflower. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, lime wedges, and toasted nuts if desired.
# Expert Advice:
01 -
- The roasted cauliflower gets these gorgeous caramelized edges that soak up the curry sauce like tiny flavor sponges.
- It is a complete meal in one pan, which means less washing up and more time to actually enjoy your evening.
- The coconut milk makes everything creamy and rich without a drop of dairy, so everyone at the table can eat it.
02 -
- Do not skip resting the rice off the heat, because those 5 minutes are the difference between perfectly fluffy grains and a sticky clump.
- Rinsing the rice until the water runs clear removes surface starch and is the single best thing you can do for texture.
03 -
- Toasting the raw rice in the curry paste for those 2 minutes is a small step that gives you a huge payoff in flavor, so never skip it.
- Shake the can of coconut milk vigorously before opening so the creamy layer and the watery layer blend together evenly into your sauce.