Thai Curry Rice with Roasted Cauliflower
Ingredients
- 1 small head cauliflower
- 1 tablespoon olive oil
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt and pepper
- 1 bag Thai Curry right rice
- 2/3 cup water
- 1/2 cup canned coconut milk (optional)
- 1 tablespoon unsweetened shredded coconut
- 1/2 cup cilantro
- 1/2 lime
- 1 tablespoon cashews
- 1/2 cup green peas
- 1/4 cup pineapple
- 1 small Fresno pepper
Preparation
Place florets in a bowl, drizzle with olive oil and sprinkle with spices. Toss to combine. Spread on parchment lined baking sheet and roast in a 425 degree oven for 20-25 minutes.
Meanwhile, bring water, shredded coconut, and coconut milk to a boil, add rice, cover and remove from heat and let sit for 12 minutes.
After all liquid is absorbed, add in lime juice, cashews, green peas, pineapple, and Fresno pepper and stir to combine.
Transfer to a bowl and top with roasted cauliflower, some extra cashews, and an extra squeeze of lime if desired. For some extra spice, drizzle with Sriracha.
