Roasted Cauliflower With Red Curry Rice Recipe

I’m sharing my Roasted Cauliflower with Red Curry Rice, a veggie side that pairs vibrant curry-flavored rice with oven-roasted cauliflower to spark your curiosity.

I love a side that surprises without trying too hard. My Roasted Cauliflower With Red Curry Rice does just that, with crispy cauliflower and jasmine rice that feel lush and layered.

It lives in that sweet spot between familiar and a little wild, a Red Curry Rice that keeps pulling you back for another forkful. As a Vegetarian Rice option it somehow makes a simple dinner feel intentional and worth lingering over.

Guests never guess every flavor, they just keep asking what you did, and honestly I kind of like keeping them curious. Try it when you want to impress without sweating it.

Ingredients

• Cauliflower: Crunchy, low carb and high in fiber and vitamin C, so filling without guilt.
• Jasmine rice: Fragrant, starchy; gives sweet, soft texture and energy from carbs.
• Coconut milk: Rich, creamy and high in saturated fat but adds tropical sweetness and silkiness.
• Red curry paste: Spicy, savory boost with herbs and chiles, adds umami and heat.
• Garlic and ginger: Aromatic duo that brightens flavor, anti inflammatory and digestion friendly.
• Lime: Zest and juice give sharp citrus tang, balances richness and lifts flavors.
• Cilantro and green onions: Fresh herbs add color, herbaceous brightness and mild oniony crunch.
• Soy sauce or tamari: Salty umami, boosts savoriness and helps balance sweetness.
• Olive oil: Helps roast cauliflower, adds healthy fats and subtle fruitiness.

Ingredient Quantities

• 1 medium head cauliflower, about 1.5 lb, cut into florets
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups jasmine rice, rinsed
• 1 (13.5 to 14 oz) can full fat coconut milk
• 1/2 cup water or low sodium vegetable broth
• 2 tbsp red curry paste
• 1 tbsp neutral oil like vegetable or coconut oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar or maple syrup
• 1 lime, zested and juiced
• 1/4 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• Pinch of red pepper flakes (optional)
• Salt to taste

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment or foil; pat the cauliflower florets dry so they crisp better.

2. In a big bowl toss the florets with 2 tbsp olive oil, 1 tbsp cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper until everything is evenly coated. Spread in a single layer on the sheet, don’t crowd them or they’ll steam instead of getting crispy. Roast 25 to 30 minutes, flipping once halfway, until edges are deep golden and crunchy.

3. While the cauliflower roasts, rinse 1 1/2 cups jasmine rice under cold water until the water runs clear to remove excess starch.

4. Heat 1 tbsp neutral oil in a medium saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté about 4 to 5 minutes until soft. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, cook 30 to 45 seconds until fragrant.

5. Stir in 2 tbsp red curry paste and cook 1 to 2 minutes to bloom the flavors, stirring so it doesn’t stick or burn.

6. Add the rinsed rice and stir for about 30 seconds to coat the grains, then pour in 1 can (1
3.5 to 14 oz) full fat coconut milk and 1/2 cup water or low sodium vegetable broth. Stir in 1 tbsp soy sauce or tamari and 1 tbsp brown sugar or maple syrup. Bring to a gentle boil, reduce heat to low, cover and simmer 15 to 18 minutes until liquid is absorbed and rice is tender.

7. Turn off the heat and let the rice sit, covered, 5 to 10 minutes to steam. Fluff with a fork and stir in zest and juice of 1 lime, 1/4 cup chopped cilantro and 2 thinly sliced green onions. Taste and adjust salt. Add a pinch of red pepper flakes if you want some heat.

8. If you like, squeeze a little extra lime over the roasted cauliflower and toss with a few extra cilantro leaves or green onion slices for freshness.

9. Serve the red curry rice topped with the crispy roasted cauliflower. Garnish with more chopped cilantro, green onions and lime wedges on the side.

Equipment Needed

1. Baking sheet lined with parchment or foil
2. Large mixing bowl for tossing the florets
3. Measuring cups and measuring spoons
4. Kitchen towel or paper towels to pat the cauliflower dry
5. Medium saucepan with a tight fitting lid
6. Fine mesh sieve or strainer to rinse the rice
7. Wooden spoon or heatproof spatula for stirring
8. Chef knife and cutting board for chopping and slicing
9. Tongs or silicone spatula to flip the cauliflower while roasting
10. Microplane or box grater for ginger and lime zest (and a fork to fluff the rice)

FAQ

Roasted Cauliflower With Red Curry Rice Recipe Substitutions and Variations

• Cauliflower > Broccoli florets (same weight). Roast at the same temp but check earlier, broccoli usually needs about 18 to 22 minutes vs cauliflower’s 25 to 30. Toss with the oil and cornstarch the same way so it gets crisp.
• Jasmine rice > Basmati 1:1 with the coconut milk + 1/2 cup water, cooks the same. If you want whole grain swap to brown rice: use about 1 3/4 cups coconut milk plus 1 cup water and simmer ~40 to 45 minutes or use a pressure cooker.
• Red curry paste > If missing, use 1 to 2 tbsp green curry or massaman paste for similar spice/heat. Quick homemade swap: 1 tbsp sambal oelek + 1 tsp paprika + 1/2 tsp ground coriander + 1 tsp fish sauce, tastes different but works in a pinch.
• Soy sauce/tamari > Coconut aminos 1:1 for a gluten free option, it’s a bit sweeter so add a pinch of salt if needed. Liquid aminos or low sodium soy sauce are fine too.

Pro Tips

1) Get the cauliflower really dry and give it space on the pan, otherwise it just steams and gets soggy. The cornstarch plus hot oven is the trick, and if you want extra crunch finish under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.

2) Rinse the jasmine until the water runs clear and toast the grains with the curry paste for a few seconds before adding the coconut milk, that blooms the flavor. If your coconut milk is thin, add a splash more water or broth and let the rice rest covered 10 minutes to finish cooking, not on full heat.

3) Layer the salt, acid and sweet as you go, dont just add everything at the end. Taste after the rice is fluffed, then add lime, soy or tamari and a touch more brown sugar if it needs roundness, and if you want extra depth try a teaspoon of miso or a few drops of fish sauce if you’re not vegetarian.

4) Make ahead smart: store roasted cauliflower and rice separate, reheat the cauliflower in the oven or air fryer to keep it crispy, not the microwave. The rice can be loosened with a splash of water and steamed covered for a few minutes, then stir in fresh cilantro and green onion right before serving.

Roasted Cauliflower With Red Curry Rice Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my Roasted Cauliflower with Red Curry Rice, a veggie side that pairs vibrant curry-flavored rice with oven-roasted cauliflower to spark your curiosity.

Pin

Servings

4

servings

Calories

675

kcal

Equipment: 1. Baking sheet lined with parchment or foil
2. Large mixing bowl for tossing the florets
3. Measuring cups and measuring spoons
4. Kitchen towel or paper towels to pat the cauliflower dry
5. Medium saucepan with a tight fitting lid
6. Fine mesh sieve or strainer to rinse the rice
7. Wooden spoon or heatproof spatula for stirring
8. Chef knife and cutting board for chopping and slicing
9. Tongs or silicone spatula to flip the cauliflower while roasting
10. Microplane or box grater for ginger and lime zest (and a fork to fluff the rice)

Ingredients

• 1 medium head cauliflower, about 1.5 lb, cut into florets

• 2 tbsp olive oil

• 1 tbsp cornstarch

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 1/2 cups jasmine rice, rinsed

• 1 (13.5 to 14 oz) can full fat coconut milk

• 1/2 cup water or low sodium vegetable broth

• 2 tbsp red curry paste

• 1 tbsp neutral oil like vegetable or coconut oil

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp grated fresh ginger

• 1 tbsp soy sauce or tamari

• 1 tbsp brown sugar or maple syrup

• 1 lime, zested and juiced

• 1/4 cup fresh cilantro, chopped

• 2 green onions, thinly sliced

• Pinch of red pepper flakes (optional)

• Salt to taste

Directions

• Preheat oven to 425°F and line a baking sheet with parchment or foil; pat the cauliflower florets dry so they crisp better.
• In a big bowl toss the florets with 2 tbsp olive oil, 1 tbsp cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper until everything is evenly coated. Spread in a single layer on the sheet, don't crowd them or they'll steam instead of getting crispy. Roast 25 to 30 minutes, flipping once halfway, until edges are deep golden and crunchy.
• While the cauliflower roasts, rinse 1 1/2 cups jasmine rice under cold water until the water runs clear to remove excess starch.
• Heat 1 tbsp neutral oil in a medium saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté about 4 to 5 minutes until soft. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, cook 30 to 45 seconds until fragrant.
• Stir in 2 tbsp red curry paste and cook 1 to 2 minutes to bloom the flavors, stirring so it doesn't stick or burn.
• Add the rinsed rice and stir for about 30 seconds to coat the grains, then pour in 1 can (1
• 5 to 14 oz) full fat coconut milk and 1/2 cup water or low sodium vegetable broth. Stir in 1 tbsp soy sauce or tamari and 1 tbsp brown sugar or maple syrup. Bring to a gentle boil, reduce heat to low, cover and simmer 15 to 18 minutes until liquid is absorbed and rice is tender.
• Turn off the heat and let the rice sit, covered, 5 to 10 minutes to steam. Fluff with a fork and stir in zest and juice of 1 lime, 1/4 cup chopped cilantro and 2 thinly sliced green onions. Taste and adjust salt. Add a pinch of red pepper flakes if you want some heat.
• If you like, squeeze a little extra lime over the roasted cauliflower and toss with a few extra cilantro leaves or green onion slices for freshness.
• Serve the red curry rice topped with the crispy roasted cauliflower. Garnish with more chopped cilantro, green onions and lime wedges on the side.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 386g
• Total number of serves: 4
• Calories: 675kcal
• Fat: 35g
• Saturated Fat: 21g
• Trans Fat: 0g
• Polyunsaturated: 2g
• Monounsaturated: 7.6g
• Cholesterol: 0mg
• Sodium: 925mg
• Potassium: 347mg
• Carbohydrates: 80g
• Fiber: 4.8g
• Sugar: 6g
• Protein: 11.3g
• Vitamin A: 300IU
• Vitamin C: 89mg
• Calcium: 85mg
• Iron: 2.35mg