Turmeric Coconut Rice with Roasted Cauliflower
Cauliflower is one of my favorite veggies because it is so versatile and can be added to just about anything AND can easily be transformed into a low carb rice or healthy creamy sauce. Raf has frequently told me I’m going to turn into a cauliflower because I make it so frequently, but I say ‘oh well’ it's too good. And while there are so many clever ways to cook it or incorporate it into a dish but my favorite is simply to roast it. It is so good and easy to simply toss cauliflower in a little oil, salt and pepper and roast it in the oven at 425 until it is nice and browned on the edges, maybe even borderline burned. You can use that to top a salad, add to tacos, top a rice bowl or just eat it off the pan.
For this recipe, while the cauliflower roasts, add a separate sheet pan of chickpeas to the oven (also tossed in oil, salt and pepper) and let them cook until nice and crispy which should only take about 15 minutes. Crunchy, crispy, salty chickpeas are also great to add to salads or bowls like this one because they act like a protein packed crouton. For both the chickpeas and cauliflower you can definitely add other spices, sometimes I add cumin or garlic or cayenne for spice. There are so many options but you also cannot go wrong with simple and straightforward salt and pepper.
For the rice, I start out with garlic and ginger which are both wonderfully fragrant and aromatic and create an awesome base of flavor. (Side note: This flavor combo is a great base for a lot of things like sauces, broths, and stir-frys.) Cook the garlic and ginger for a few minutes in a bit of oil and they will begin to smell amazing, then add the spices, stir around so the spices can cook too and it will begin to smell even better. Then add the rice and mix that to coat in all the fragrant spice deliciousness before adding the liquids. I have made this rice with full fat and reduced fat coconut milk. I think full fat makes for a creamier rice but both will work and add the subtle coconut flavor. Once the liquids begin to boil, cover, turn the heat down to low and don’t open the top of the pot for 25 minutes so the rice can cook through perfectly.
The vinaigrette with fresh lime juice really brightens the dish and brings it all together. I also like to add another creamy texture to balance the crispy cauliflower and chickpeas. I love honey goat cheese which adds creaminess with a tang and sweetness but if you want to keep it vegan just a bit of avocado on top and you will be good to go!
Turmeric Coconut Rice with Roasted Cauliflower
Ingredients:
- 1 1/2 cups white rice
- 1 head of cauliflower, chopped into bite size pieces
- 1 cup coconut milk
- 3/4 cup water
- 1 -15oz can chickpeas, drained and patted dry
- 1/2 cup finely chopped red onion (about half a medium onion)
- 3 tablespoons olive oil ( plus more for cooking)
- 2 large clove garlic, minced (about 1/2 tablespoon)
- 1/2 tablespoon ginger, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- pinch of cinnamon
- 3 tablespoons lime juice (about 2 limes)
- 1 1/2 teaspoon salt ( plus more for roasted veggies)
- handful of cilantro
- Toppings: Avocado and/or honey goat cheese
Instructions:
- ROAST: Heat your oven to 425 degrees and prepare two baking sheets to roast the cauliflower and chickpeas. Toss cauliflower with olive oil, salt and pepper and roast for about 25-30 minutes, stirring occasionally. Toss chickpeas in olive oil, salt and pepper and roast for about 15 minutes.
- COOK RICE: In your favorite rice pot, heat a tablespoon of oil over medium heat, add minced ginger and garlic and cook stirring for about 1-2 minutes until it smells amazing. Add your spices (turmeric, cumin and cinnamon) stir and cook for about a minute and add your rice and 1/2 teaspoon of salt. Stir to coat your rice in all the spices. Add the coconut milk and water and bring to a boil, cover and reduce heat to a simmer (don't take the lid off!) cook for 25 minutes.
- MAKE VINAIGRETTE : While your rice cooks and cauli and chickpeas roast (don't forget about them!) make the simple vinaigrette. Combine lime juice, 3 tablespoons of olive oil, and 1 teaspoon salt in a bowl, whisk to combine.
- ASSEMBLE: Once everything is cooked, combine rice with roasted cauliflower, diced red onion, chopped cilantro and vinaigrette and top with crispy roasted chickpeas, avocado and/or creamy goat cheese. Enjoy!