Coconut Curry-Braised Cauliflower with Aromatic Basmati Rice & Cilantro Chutney

Coconut Curry-Braised Cauliflower

with Aromatic Basmati Rice & Cilantro Chutney

35 MIN
2 Servings
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From the Test Kitchen

Hearty, adaptable and hard to resist, cauliflower isn’t just for side dishes. In this recipe, its nutty, slightly sweet flavor takes center stage when oven-braised with warming curry powder and rich coconut milk. Aromatic basmati rice cooked with juicy golden raisins, ginger and fragrant Indian spices is the perfect accompaniment, while a quick chutney of cilantro and honey adds a refreshing burst of herbaceous sweetness.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Coconut Curry-Braised Cauliflower with Aromatic Basmati Rice & Cilantro Chutney
Title
  • ¾ cup Brown Basmati Rice
  • 1¾ cups Coconut Milk
  • 1 head Cauliflower
  • 1 Lime
  • 1 large bunch Cilantro
  • 3 Tbsps Golden Raisins
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Madras Curry Powder
  • 1 Tbsp Honey
  • 1 Tbsp Aromatic Rice Spice Blend (Garam Masala, Whole Brown Mustard Seeds, Whole Nigella Seeds & Whole Cumin Seeds)

Coconut Curry-Braised Cauliflower

Prepare the ingredients:
How To: Chop Herbs
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into large florets. Quarter the lime. Finely chop the cilantro leaves and stems. Peel and mince the ginger.

2 Make the aromatic rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and spice blend; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the rice, raisins, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in warm place.

Make the aromatic rice:
Braise the cauliflower:
3 Braise the cauliflower:

While the rice cooks, place the cauliflower in a baking dish. Add the coconut milk (shaking the can before opening) and curry powder; season with salt and pepper. Stir to thoroughly combine. Bake 24 to 26 minutes, or until the cauliflower is lightly browned and tender when pierced with a knife.

4 Make the cilantro chutney:

While the rice cooks, in a small bowl, combine the cilantro, honey and the juice of all 4 lime wedges; season with salt and pepper to taste.

Make the cilantro chutney:
Plate your dish:
5 Plate your dish:

Divide the aromatic rice between 2 dishes. Top with the braised cauliflower and some of the coconut curry sauce from the baking dish. Garnish with the cilantro chutney. Enjoy!

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