This is one of my favourite dishes to a degree that I could confidently say I could live on it for the rest of my life. My mother used to cook cauliflower with peas and potatoes with lots of ginger in a wok. This recipe is a roasted version of my mother’s wok craft. I love cauliflower and rice in any shape or form.

Fragrant coconut rice is simply a gasronomical delight for my entire family. Cauliflower is such a versatile vegetable but when smothered with herbs and spices and roasted this golden vegetable gives a perfect dining experience with every bite.

The pearly white florets are so rich in fiber that it can sometimes cause bloating however when cooked with herbs and spices it sunstantially reduces the gassy effect. Cauliflower is also high in vitamin A and C and is known to have high content of antioxidants.

In the recipe we roast the cauliflower which dehydrates the vegetable to a degree and gives the crunchy smoky flavour. Ginger specifically complements cauliflower when cooked in Indian or Asian ways.

Also check: Purple Kale Slaw with Coconut Mayonnaise

When it comes rice, nothing beats the taste of good quality basmati rice. Soaking the rice for 15-20 mintues activates each grain and yields a perfect fluffy rice no matter which variety. Adding coconut milk to rice dishes, savoury or sweet is a divine combination.

ALthough basmati rice is available in most common supermarkets in the Western world, it’ll be worth a visit to an Indian grocery shop where they have multitude of basmati varieties. Price does make a difference with basmati, the really good quality ones are often more expensive.

Also aged rice has a unique nutty taste which can add to the cost too. The rule of thumb with cooking rice is to use twice the volume of liquid, i.e., water, stcok, coconut milk. I would never cook a savoury dish in all coconut milk, that would be very rich for my liking 🙁

Letting the rice boil once and then simmering it with the lid on undisturbed till the end gives the perfect outcome. Using a shallow pan instead of deep one also results in nice fluffy rice.

Now enough of my lecturing, I let you create this flavourful gluten-free masterpiece.

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Fragrant Coconut Rice with Turmeric Roasted Cauliflower

An Indian inspired recipe with a twist. Marinated spiced cauliflower roasted to a charred perfection served on a bed of fragrant vegetable pulao.

Course Dinner, Lunch

Cuisine Indian

Keyword Gluten Free, Soy Free

Ingredients

1 cup good quality basmati rice
1 cup coconut milk
1 cup water
1 tsp ginger paste
2 green chillies hot
Handful carrots chopped
Handful fresh green peas or mung bean sprouts
2 tbsp coconut oil
4 cardamoms
1 sprig curry leaves
1 cinnamon stick
½ tsp cumin or mustard seeds
Asafoetida/Hing – a pinch optional

Roasted cauliflower:

2 tbsp coconut oil
½ medium cauliflower cut into bite size florets
½ tsp turmeric
1 tsp paprika
1 tsp grated ginger
Saly to taste

Garnish:

¼ cup Cashews
¼ cup shreaded coconut

Instructions

Preparation :

Wash and soak rice in coconut milk and water (specified quantities) for 10-15 minutes.
In a mediun saucepan or frying pan with lid (you’ll cook rice in this pan), lightly dry roast cashews and shreaded coconut. Set aside.
Pre-heat oven at 180°C.

Cooking :

Toss all ingredients for roasted cauliflower in a bowl, spread on a parchment paper lined tray and bake for 20 minutes until edges look golden
In a pan add coconut oil and spices, fry until fragrant and golden (for approximately a minute). Stir in ginger and fry until fragrant. Be sure not to burn the spices as it will give the rice a bitter taste.
Add peas and carrots and saute for 2 minutes.
Add soaked rice along with coconut milk and water and bring to a boil.
Add rice and salt and stir. Cover and simmer until water has evaporated and rice is cooked. Takes about 20 minutes if simmering on the smallest stove, bigger stove will take less time. No need to stir or open the lid till the end otherwise the rice may go gluggy.
Turn the stove off. Spread roasted cauliflower evenly over the rice and put the lid on. This will mingle all the flavours from rice to cauliflower and vice versa.
Serve garnished with roasted cashews and coconut.

Video

Traditionally, this fragrant rice is served with daal , cucumber raita and pappadum as accompaniment but believe me it’s so tasty on its own. Have a mouthwatering experience!

Remember to let me know your experience with the dish and feel free to ask questions in the comments area. Enjoy!