Roasted Cauliflower Red Curry Rice (Print Version)
Roasted cauliflower and bell pepper in a red curry coconut sauce, served over fluffy jasmine rice with cilantro and lime
# What You 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
11 - 1 can (13.5 ounces) 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:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets and sliced red bell pepper with 1 tablespoon olive oil, a pinch of salt, and ground turmeric. Arrange evenly on the lined baking sheet and roast for 25–30 minutes, turning once, until browned and tender.
03 - Combine rinsed jasmine or basmati rice, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
04 - In a large skillet or wok, heat 1 tablespoon olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until aromatic and softened.
05 - Stir in red curry paste and cook for 1 minute. Add coconut milk and soy sauce, mixing to combine. Simmer for 3–4 minutes until the sauce slightly thickens.
06 - Add roasted cauliflower and bell pepper to the skillet. If using, stir in baby spinach and cook until wilted. Squeeze in lime juice for freshness.
07 - Serve hot curry over steamed rice. Finish with a garnish of fresh cilantro, lime wedges, and toasted cashews or peanuts if desired.
# Expert Tips:
01 -
- The crispy caramelized cauliflower soaks up the curry like a flavor sponge—it feels almost illicit how tasty it is.
- No one will miss the meat, and cleanup is impressively easy for a dish with this much color and depth.
02 -
- If you crowd the roasting pan, your cauliflower will steam instead of brown—it’s worth spreading them out.
- Adding lime juice right at the end keeps the flavors sharp and prevents the sauce from tasting dull.
03 -
- If you’ve only got frozen cauliflower, roast from frozen—just add a few extra minutes in the oven for browning.
- Simmering the curry sauce uncovered lets it thicken to coat each floret, rather than slipping off into the rice below.