Monday, April 12, 2010

Rice with Roasted Cauliflower

What's with all the starches lately? I don't know. Maybe it's self-medicating. Whatever the reason, we had a boatload of rice for dinner. It says it serves 8-10? Not if it's your main dish. We ate the whole thing. We were both also very hungry. Good thing that this dinner was really tasty! The flavors are so simple and subtle, but they work so well together. The curry powder is an afterthought - adding just a taste, not turning the whole thing into a curry. This was good. I'd make it again.


Rice with Roasted Cauliflower, Adapted from From Ad Hoc in Napa
1/2 head white cauliflower, cut into florets
2 tbsp canola oil
Pinch Curry powder
6 cups water
1 cup Carolina or long-grain rice
1 tsp red chili flakes
2 tsp extra-virgin olive oil
2 tbsp butter, at room temperature
1/4 cup chopped green onions

1. Heat the oven to 400 degrees.

2. In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

3. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

4. While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

5. Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

6. Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

7. Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

Yield: 8-10 servings

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