Category
Side
Servings
4
Prep Time
60 minutes
Cook Time
20 minutes
Author:
Artichoke Dinner Club
To me this is the ultimate all in one side as it is both a starch and a vegetable. It is filling, tasty and textured and pairs really well with some many dishes from curries to grilled meats and everything in between. I often eat the leftovers as a quick lunch by topping a bowl of rice with a fried egg and some left over cooked or picked veggies or whatever I have the fridge and then season it will some soy sauce, Firecracker Sauce or Santa Fe Red Chile Sauce.
This recipe is a great option for using cauliflower cores if you buy whole heads and want to use the florets for another dish. You can also use 4 cups of leftover rice if you have it in your fridge.
Ingredients
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2 cups Jasmine Rice, rinsed
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4 cups Water
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1 cup unsweetened coconut, shredded, (toasted if possible if not we have instructions)
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2 cups Cauliflower Florets, cut small, roasted
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1 tablespoon olive oil
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Salt & White Pepper
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1 cup Coconut Milk
Rice
Coconut
Cauliflower
Assembly
Directions
Rice
Combine the rinsed rice and water in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes.
Remove from heat and let sit, covered for 10 minutes
Coconut
Preheat oven to 350 degrees
Spread coconut out on a baking sheet so it is a thin layer and bake in oven for about 6 minutes, rotating and flipping the coconut every 2 minutes to ensure even toasting and to prevent burning.
remove from heat and let cool (leave oven on)
Cauliflower
dice cauliflower into small florets
toss cauliflower in olive oil and season lightly with salt and pepper
roast in oven at 350 for 8 minutes and then broil for 1-2 to add a little color. Remove and set aside.
Assembly
Warm coconut milk on stovetop or in microwave
combine all ingredients (cooked rice, toasted coconut, roasted cauliflower, coconut milk) in a large mixing bowl and then serve.