Basmati Rice with Roasted Cauliflower

Basmati Rice with Roasted Cauliflower
Basmati Rice with Roasted Cauliflower
Try this Basmati Rice with Roasted Cauliflower recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
  • sea salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon red chili flakes (optional)
  • 3 tablespoons chopped chives
  • 1 1/2 cups brown basmati rice rinsed
  • 2 2/3 cups water**
  • 1 small head of cauliflower or 3/4 large head cut into bite-size florets, about 6 cups
  • 3 tablespoons melted coconut oil (or unrefined olive oil)
  • 1/2 teaspoon curry powder* (the original recipe calls for a pin but i think it's better with a touch more)
  • Carbohydrate 56.087085 g
  • Cholesterol 15.265 mg
  • Fat 7.745035 g
  • Fiber 2.55525007009506 g
  • Protein 5.646425 g
  • Saturated Fat 4.044373 g
  • Serving Size 1 1 -6 (83g)
  • Sodium 42.5465 mg
  • Sugar 53.5318349299049 g
  • Trans Fat 0.565422999999999 g
  • Calories 318 calories

Preheat oven to 400 degrees.Make the rice: In a medium saucepan, add the water and 1 teaspoon sea salt and bring to a boil over high heat. Add the rice, butter and chili flakes and reduce the heat to a gentle simmer. Cover and cook the rice until the liquid is absorbed and the rice is tender, about 50 minutes. Fluff with a fork.While the rice is cooking, toss the cauliflower with the coconut oil in a large bowl and season with sea salt and ground black pepper to taste. Save the bowl for later.Place the cauliflower on a stainless steel baking sheet or one lined with parchment paper and roast until tender and golden brown, about 20 to 30 minutes. You can turn it a couple times for even cooking and coloring.Place the roasted cauliflower back in the bowl and toss with the curry powder. Season with sea salt and pepper, if desired.Add the cooked rice to the bowl and gently toss. Sprinkle with chopped chives and serve.