Roasted Cauliflower Red Curry Rice (Printable)
Roasted cauliflower in vibrant red curry over fluffy 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 yellow onion, finely diced
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 kosher salt
→ Curry Sauce
10 - 2 tablespoons red curry paste
11 - 1 can (13.5 oz) full-fat coconut milk
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon ground turmeric
14 - 2 tablespoons olive oil, divided
15 - Juice of 1 lime
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Toasted cashews or peanuts (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Toss cauliflower florets and sliced red bell pepper 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 25–30 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 12–15 minutes until all liquid is absorbed and 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 diced onion, minced garlic, and grated ginger. Sauté for 2–3 minutes, stirring frequently, until the onion is translucent and the mixture is fragrant.
05 - Stir red curry paste into the aromatics and cook for 1 minute, allowing the paste to bloom. Pour in coconut milk and soy sauce, stirring until the curry paste is fully dissolved. Let the sauce simmer for 3–4 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, about 1 minute. Squeeze fresh lime juice over the dish and stir to incorporate.
07 - Spoon fluffy rice into bowls and ladle the curry over top. Finish with fresh cilantro, lime wedges, and toasted cashews or peanuts if desired. Serve immediately.
# Expert Tips:
01 -
- The red curry coconut sauce coats every nook of the roasted cauliflower and you will find yourself scraping the pan for every last drop.
- It is one of those rare vegetarian dishes that never feels like a compromise, even for devoted meat eaters at your table.
02 -
- Do not skip the turmeric coating on the cauliflower before roasting because it is not just for color, it builds a warm flavor foundation that the curry sauce layers onto beautifully.
- Let the curry paste bloom in the oil for that full minute before adding liquid because this one step transforms raw paste into deep complex flavor.
03 -
- Shake the can of coconut milk vigorously before opening because the cream and water often separate and you want a smooth pour from the start.
- Toasting the nuts in a dry skillet for two minutes before garnishing releases their oils and creates a warmth that raw nuts simply cannot match.