Chicken and Roasted Cauliflower Masala over Rice

• 1 head cauliflower, cut into florets
• 2 cups basmati rice
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
2. 2 Meanwhile, cook rice according to package instructions.
3. 3 In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chicken and cook until browned.
4. 4 Remove chicken and set aside. In the same skillet, sauté onion until translucent.
5. 5 Add garlic and ginger, cooking for another minute. Stir in tomato paste and cook for 2 minutes.
6. 6 Return chicken to skillet. Add roasted cauliflower, diced tomatoes, coconut milk, and spices.
7. 7 Simmer for 15-20 minutes, allowing flavors to meld and sauce to thicken.
8. 8 Serve masala mixture over cooked rice, garnished with fresh cilantro.

Equipment

• Large skillet
• Baking sheet
• Measuring cups and spoons

Variations

• Add spinach or peas for extra veggies.
• Substitute chickpeas for a vegetarian version.

Substitutions

• Use chicken breast if you prefer white meat.
• Swap coconut milk with a dairy alternative if desired.

Pairings

• Serve with a crisp cucumber salad.
• A light beer or a glass of Gewürztraminer complements the spices nicely.

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper to the masala.
• If you prefer a creamier sauce, add an extra 1/2 cup of coconut milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with warm naan bread or a side of cucumber raita for a cooling contrast.
• A squeeze of fresh lime adds a zesty kick.

FAQ