Roasted Cauliflower Curry Bowl

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 2 tablespoons curry paste (store-bought or homemade)
• 1 cup basmati rice
• 2 cups water or vegetable stock
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 2 tablespoons lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower with 1 tablespoon olive oil, cumin, coriander, and turmeric. Spread on a baking sheet and roast for 20-25 minutes until golden.
2. 2 While cauliflower roasts, heat remaining olive oil in a large skillet over medium heat. Add curry paste and cook for 1 minute.
3. 3 Stir in coconut milk, bring to a gentle simmer, and let thicken slightly for about 5 minutes.
4. 4 In a separate pot, cook basmati rice in water or vegetable stock according to package instructions.
5. 5 Add red bell pepper and peas to the curry sauce, heating through for 3-4 minutes.
6. 6 Once cauliflower is roasted, add it to the curry sauce and toss to coat.
7. 7 Season with lime juice, salt, and pepper. Stir well.
8. 8 Serve curry over cooked rice, garnish with fresh cilantro.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the curry sauce.
• If you prefer a thicker curry, simmer the sauce a bit longer.
• This bowl is great made ahead and reheated!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave.

Serving Suggestions

• Pair with warm naan bread or a side of mango chutney for extra flavor.
• A squeeze of fresh lime and a sprinkle of toasted coconut flakes add a nice touch.

FAQ