Roasted Cauliflower with Curry and Rice

Prep time

10min

Cook time

30min

Family dinners just got better with our roasted cauliflower with curry recipe, served with Sunwhite rice! It's a healthy and delicious way to bond over food.

Photo of Roasted Cauliflower with Curry and Rice

Ingredients:

  • 250 g Cauliflower Florets

  • 2 tbsp Oil

  • ¼ tsp Mustard Seeds (optional)

  • ½ tsp Cumin Seeds

  • 1 sprig Curry Leaves Or Bay Leaf (optional)

  • 1¼ cup Onion (chopped finely)

  • 1 Green Chili (chopped)

  • 1 tbsp Ginger Garlic (chopped finely)

  • 1 cup Tomatoes (pureed or fine-chopped)

  • 1 tsp Salt

  • ¼ tsp Turmeric

  • ⅔ tsp Chili Powder

  • 1 tsp Garam Masala

  • ½ tsp Coriander Powder (optional)

  • ¾ cup Water Or Coconut Milk

  • 1 cup Sunwhite Medium Grain Rice

Method

  • Clean cauliflower and chop the florets to desired size

  • Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.

  • Add onions and green chili. Sauté until golden.

  • Stir in ginger garlic and sauté for about 30 to 60 seconds.

  • Add tomatoes and salt. Sauté until the tomatoes turn soft and mushy.

  • Add turmeric, red chili powder, garam masala and coriander powder. Sauté for 30 to 60 seconds until the masala smells aromatic.

  • Add cauliflower florets and sauté for 1 to 2 minutes.

  • Pour ½ to 1 cup water or coconut milk and give a good mix.

  • Cover and cook until the cauliflower is tender but not mushy.

  • Taste and add more salt if needed.

  • Garnish cauliflower with coriander leaves.

  • Serve with white rice.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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