We've found a new love: cauliflower. Forget any childhood memories of this dish and focus on yummy recipes like Roasted Cauliflower with Sage, Pear and Pecans and this recipe from Thomas Keller's Ad Hoc restaurant in Napa. It's a great way to spice up white rice. The crunchy and slighly charred cauliflower pairs well with the heat from the curry and red pepper flakes. The crunchy green onions keeps the dish light and refreshing. Serve it alongside a heavily-sauced protein, like the Caramel Chicken, for the perfect weekday meal. We're not too fond of long grain rice though so when we make this again, we will try it out with short grain.
Roasted Cauliflower Rice
adapted from Ad Hoc via LA Times
Ingredients
1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Salt
Pepper
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions
Directions
Heat the oven to 400 degrees.
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. 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.
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.
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.
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