white cauliflower, cut into florets
2 tablespoons canola oil or 2 tablespoons
long grain, rice
red chili pepper flakes
extra-virgin olive oil
butter, room temperature
chopped green onion
- Heat the oven to 400 degrees.
- In a large bowl, toss the cauliflower with the vegetable oil and season with salt and a pinch of pepper.
- Place the cauliflower in a foil-lined roasting pan (reserve the bowl for Step 6) 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. To prevent sticking, I'd spray or lightly grease the bottom of the 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.
- Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.
- Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.