White rice with roasted cauliflower


Dear friends I confessed that I have become addicted to cauliflower.  Hard to believe as I was never a fan of cauliflower until recently when I made a stew of the vegetable with chick peas (recipe soon to be posted) and from there on I have not been able to stop cooking nor eating it.

 White rice with roasted cauliflower

This simple dish was inspired by a similar one I found in the Los Angeles Times by Noelle Carter.  Here is an example of good eating flavor built one step at a time. Both main ingredients the rice and the cauliflower are cooked separated to come together in perfect harmony at the end. Here is when butter meet goodness. And what doesn’t taste good with butter? Ask my family as they are big fans of a nice bowl of steamed rice with butter….and sometime a little bit of parmesan cheese – a perfect imitation of eating pasta only this one is gluten free for those that care.  A great side dish, a good companion for any of your meat or fish dishes-for me with scrabble or fry eggs just because I love eggs, but we had it for dinner just by itself-.

White rice with roasted cauliflower


For the cauliflower:
1 head white cauliflower, cut into florets
2 tablespoons olive oil or butter
Black Pepper
1 teaspoons curry powder

For the rice:
1-2 tablespoons extra-virgin olive oil
2 garlic cloves
Salt to taste
2 cups long grain rice
4 ½ cups water


2 tablespoons butter, at room temperature
1/4 cup chopped green onions
1 teaspoon red chili flakes


For the cauliflower:
Wash and cut the cauliflower. In a large bowl, toss the cauliflower with the olive oil and season it with the salt, fresh ground pepper, and the curry.  Preheated the oven to 350 °F or 180 °C.
Place the cauliflower in a roasting pan and roast until the cauliflower is golden brown and tender. Cook for 25 minutes, tossing it frequently for even coloring and cooking. Remove the cauliflower from the oven and reserve. (For extra color broiled it for 5 minutes).

By From Scratch Latin Kitchen

By From Scratch Latin Kitchen

For the rice:

While the cauliflower is roasting, cook the rice.   In a medium saucepan, add the oil, garlic and salt. Le the garlic aromatize the oil without letting it burn. Add the water and let it come to a boil. At the meantime wash the rice well and add to the boiling water.  Allow all the water to evaporate while stirring it a few times. Reduce the heat, stir it again and cook for about 20 minutes.

By From Scratch Latin Kitchen

To get extra loose rice (better for this dish) dehydrated the rice a little in the oven. To do this spread the rice in a cookies baking sheet in a thin layer and bake it for about 5 minutes in a 300 °F or 150°C. Remove, taste and adjust seasoning as desired with salt and pepper.

By From Scratch Latin Kitchen

Finishing and garnishing:

Place the cauliflower in a bowl and adjust seasoning if necessary (salt and pepper or extra curry).  Add the warm rice and butter and gently mix well with cauliflower or until everything is coated with the butter. Add the green onions and chili flakes (if serve to children add the chili flakes after they are served or to individual plates).  Enjoy!

White rice with roasted cauliflower



This post is also available in: Spanish


  1. Carolina Abreu says

    Simply love it!!!!! Will try this!! Love the idea of mixing the white rice with the cauliflower!! It looks delicious! Great!!

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