Basmati Rice with Roasted Cauliflower
Serves: 4-6
  • 1 ½ cups brown basmati rice, rinsed
  • 2⅔ cups water**
  • ½ teaspoon red chili flakes (optional)
  • 2 Tablespoons unsalted butter
  • 1 small head of cauliflower or ¾ large head, cut into bite-size florets, about 6 cups
  • 3 Tablespoons melted coconut oil (or unrefined olive oil)
  • Sea salt and freshly ground black pepper
  • ½ teaspoon curry powder* (the original recipe calls for a pinch, but I think it's better with a touch more)
  • 3 Tablespoons chopped chives
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Place the roasted cauliflower back in the bowl and toss with the curry powder. Season with sea salt and pepper, if desired.
  6. Add the cooked rice to the bowl and gently toss. Sprinkle with chopped chives and serve.
Suggestions: you can add sliced almonds if you are serving this as a main dish.

*”Spicely Organic” use ½ teaspoon or more, “Simply Organic” use ¼ teaspoon or more

**If you double this recipe, do not double the water. Use just under 5 cups.
Recipe by Pamela Salzman at