Sunwhite

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.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 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

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

Photo of Roasted Cauliflower with Curry and 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.

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