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
1cupgood quality basmati rice
1cupcoconut milk
1cupwater
1tspginger paste
2green chillies hot
Handful carrots chopped
Handful fresh green peas or mung bean sprouts
2tbspcoconut oil
4cardamoms
1sprig curry leaves
1cinnamon stick
½tspcumin or mustard seeds
Asafoetida/Hing – a pinchoptional
Roasted cauliflower:
2tbspcoconut oil
½medium cauliflowercut into bite size florets
½tspturmeric
1tsppaprika
1tspgrated ginger
Saly to taste
Garnish:
¼cupCashews
¼cupshreaded 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.