Roasted Cauliflower with Red Curry Rice
This Roasted Cauliflower with Red Curry Rice is the perfect veggie side dish. The rice is rich & filled with the flavor. The cauliflower is perfectly crispy!
Ingredients
FOR THE RED CURRY RICE
- 2 tablespoons oil
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 1 shallot finely diced
- 3 cloves garlic finely diced
- 1-3 tablespoons red curry paste to taste
- 1 cup white rice dry
- 2 tablespoons low sodium soy sauce
- 1 cup coconut milk from a can
- 1 cup water
- 1/2 lime juiced
FOR THE CAULIFLOWER
- 1 head cauliflower cut in florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR SERVING
- cilantro
- lime wedges
- tahini sauce see notes
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Heat the oil in a pan over medium heat. Add the bell peppers and shallot. Cook for 3-5 minutes, or until the veggies start to get tender. Add the garlic & red curry paste and cook for another minute. Pour in the rice, soy sauce, coconut milk and water. Bring to a boil, cover and lower heat. Simmer until all of the liquid has been absorbed. Right before serving, add the lime juice and fluff with a fork.
- Add all of the cauliflower ingredients to the baking sheet and toss to coat. Place in the oven and bake for 15 minutes. Flip cauliflower and cook for another 10-15 minutes, or until it is as crispy as you like it. Remove from the oven.
- To serve, spread the rice out on a platter and top with the cauliflower. Top with tahini sauce (see notes for recipe) and cilantro. Serve with lime wedges on the side.
Video
Notes
For the tahini sauce: Combine 1/2 cup tahini, 2 tablespoons red wine vinegar, 2 tablespoons mustard, 1 teaspoon oregano, 1/2 teaspoon garlic salt, lemon juice (to taste) and pepper (to taste) in a bowl. Stir to combine, adding water as needed.
Calories: 318kcal, Carbohydrates: 36g, Protein: 6g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 329mg, Potassium: 542mg, Fiber: 4g, Sugar: 4g, Iron: 2mg
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