Roasted Cauliflower Red Curry Rice (Printer-Friendly)
Roasted cauliflower and bell pepper in aromatic red curry with coconut milk over fluffy jasmine rice.
# 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 (optional)
→ 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 (verify vegan/vegetarian label)
11 - 1 can (13.5 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 (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Toss cauliflower florets and red bell pepper slices with 1 tablespoon olive oil, a pinch of salt, and ground turmeric until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until the vegetables are golden brown and fork-tender.
03 - While the vegetables roast, combine rinsed rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 12 to 15 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and fluff gently with a fork.
04 - In a large skillet or wok, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes, stirring frequently, until the onions are translucent and the mixture is fragrant.
05 - Stir the red curry paste into the aromatics and cook for 1 minute to bloom the spices. Pour in the full can of coconut milk and soy sauce, stirring thoroughly to combine. Let the sauce simmer gently for 3 to 4 minutes until it slightly thickens and coats the back of a spoon.
06 - Add the roasted cauliflower and bell pepper to the curry sauce, tossing to coat evenly. If using baby spinach, fold it in and stir until just wilted. Squeeze fresh lime juice over the mixture and stir to incorporate.
07 - Spoon the curried vegetables over a bed of fluffy steamed rice. Finish with a generous sprinkle of chopped fresh cilantro, lime wedges on the side, and toasted cashews or peanuts if desired. Serve immediately.
# Expert Advice:
01 -
- The oven roasting transforms cauliflower into something caramelized and deeply savory that absorbs curry sauce like a sponge.
- Everything comes together in about an hour with mostly pantry staples you probably already have.
- It is naturally vegetarian, gluten free, and dairy free so you can serve it to almost anyone without a second thought.
02 -
- Do not crowd the baking sheet or the cauliflower will steam instead of roast, and you will miss out on those crispy caramelized edges.
- Check the ingredient list on your curry paste because some contain shrimp paste or fish sauce, which are not vegetarian.
03 -
- Toast your nuts in a dry skillet right before serving instead of using pre roasted ones because the fresh warmth and aroma make a huge difference.
- Squeeze the lime juice in off the heat at the very end to preserve its bright, fresh character rather than cooking it away.