Roasted Cauliflower Red Curry Rice (Printable)
Roasted cauliflower in fragrant red curry over fluffy rice, finished with cilantro, lime and toasted nuts.
# Ingredient List:
→ 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
11 - 1 can (13.5 ounces) coconut milk
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon ground turmeric
14 - 2 tablespoons olive oil, divided use
15 - Juice of 1 lime
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Toasted cashews or peanuts, optional
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a bowl, toss the cauliflower florets and sliced red bell pepper with 1 tablespoon olive oil, a pinch of salt, and the ground turmeric. Spread evenly on the prepared baking sheet and roast for 25 to 30 minutes, turning once, until browned and tender.
03 - Combine the rinsed rice, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until rice is tender and water has been 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 the onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until aromatic and translucent.
05 - Stir in the red curry paste and cook for 1 minute. Pour in the coconut milk and soy sauce, stirring to combine. Allow the sauce to simmer for 3 to 4 minutes until slightly thickened.
06 - Add the roasted cauliflower and bell pepper to the curry sauce. If using, stir in the baby spinach until wilted. Finish with a squeeze of lime juice.
07 - Plate the curry over steamed rice. Top with fresh cilantro, lime wedges, and toasted cashews or peanuts if desired.
# Expert Tips:
01 -
- The roasted cauliflower sops up all that aromatic sauce, making each bite a little burst of comfort you’ll want on repeat.
- This dish slides effortlessly from easy weeknight hero to show-off centerpiece — it’s all in the garnish and your mood.
02 -
- I once tried rushing the vegetable roasting and ended up with pale, limp florets—patience truly makes the flavor.
- Letting the curry simmer gently before adding the roasted veg makes the sauce thicker and more complex than throwing everything in at once.
03 -
- Spread the cauliflower in a single layer for perfect caramelization—crowding the pan leads to steaming, not roasting.
- Add the spinach at the very last second so it stays green and doesn’t leach water into the curry.