This Roasted Cauliflower with Red Curry Rice is the perfect veggie side dish. The rice is rich & filled with flavor. The cauliflower is perfectly crispy!
I am BEYOND obsessed with this recipe! The rice is cooked with bell peppers, red curry paste and coconut milk - this is what makes it super rich and creamy. The cauliflower is tossed in spices and roasted until crispy. It is just such an incredible flavor combo that you can serve along your favorite tofu recipe for a full meal!
How to make red curry rice
The idea to make this red curry rice came to me one day when I was craving coconut rice - you can get that recipe here - but wanted a little zing. And from there, this rice recipe was born. I couldn't just leave it at red curry though. I wanted to make this rice not only delicious, but filling. So I loaded it up with bell peppers, garlic and shallots. Those sneaky veggies add some bulk to the rice and make it super yummy.
Start out by cooking down the veggies in some oil. Add in the red curry paste & garlic and cook for another minute. Pour in the dry rice, coconut milk, soy sauce and water. Bring the mixture to a boil, cover and lower the heat. Let this sit until all of the liquid is absorbed.
Right before serving, add some lime fresh lime juice and fluff with a fork.
How to make crispy cauliflower
The cauliflower in this recipe is perfectly crispy and has a hint of heat. Cut a head of cauliflower into florets and place it on a baking sheet with olive oil, smoked paprika, oregano, garlic powder, onion powder, salt and pepper. Give everything a good toss and bake in the oven at 425 for 15 minutes. Flip and bake again for another 10-15 minutes.
Once the cauliflower is cooked to your liking - I personally love those crispy dark bits on mine - pull it out of the oven.
How to serve Roasted Cauliflower with Red Curry Rice
I like to serve this on a platter - family-style. Spread the rice out on the platter and layer the crispy cauliflower on top. I served mine with a mustard tahini sauce (see the recipe notes), fresh cilantro and lime wedges.
Need more recipe inspo? Check these out:
Roasted Cauliflower with Red Curry Rice
FOR THE RED CURRY RICE
FOR THE CAULIFLOWER
- lime wedges
- tahini sauce see notes
- 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.