Roasted Cauliflower in Green Curry Sauce with Brown Rice, Bok Choy and Thai Basil
A flavorful vegan Thai-inspired dish featuring roasted cauliflower and creamy green coconut curry over whole-grain brown rice.
Ingredients
- 17 1/2 oz cauliflower (cut into florets)
- 2 clove garlic (minced)
- 1 stalk onion (finely chopped (image suggests red onion, text says stalk which is likely lemongrass error, but step 2 clarifies 'snipper de ui' - chop onion, so likely 1 small onion))
- 1 item lime (cut into 4 wedges, juice one wedge)
- 1 stalk fresh lemongrass (bruised and cut into 3 pieces)
- 1/3 oz Thai basil (leaves torn)
- 5 1/3 oz quick-cook brown rice
- 3/4 oz cashew pieces
- 1 packet green curry paste
- 6 fl oz coconut milk
- 1 head bok choy (leaves chopped, stems sliced)
- 1/2 tbsp olive oil
- 1 tsp sugar
- 1 tsp flour
- 1/2 tbsp sunflower oil (or oil for cooking)
- 1/4 item vegetable bouillon cube (crumbled)
- salt and pepper (to taste)
- 1/4 cup water (for curry (≈ 60ml, adjusted from 50ml))
Instructions
- Preheat your oven to 400°F. Cut the cauliflower into small florets, and chop the stalk into cubes. In a large bowl, mix the cauliflower with 1/2 tbsp olive oil, salt, and pepper. Spread the cauliflower onto a baking sheet and roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and crispy at the edges. Toss halfway through cooking.
- Meanwhile, bring ample water to a boil in a covered pot. Cook the rice, covered, for 10 minutes until done. Drain if necessary and let steam dry. While the rice cooks, finely chop the garlic and the onion (note: text says stalk, image shows red onion, step uses standard chopping term). Cut the lime into quarters and juice one quarter. Crush and bruise the lemongrass stalk, and cut it into 3 pieces. Tear the Thai basil into smaller pieces.
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