Garlic Jasmine Rice Roasted Cauliflower (Printable)

A fragrant jasmine rice enlivened with garlic, fresh herbs and lemon zest, paired with golden roasted cauliflower.

# What You’ll Need:

→ Roasted Cauliflower

01 - 1 medium head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Garlic Herb Jasmine Rice

07 - 1 cup jasmine rice
08 - 2 cups low-sodium vegetable broth
09 - 1 tablespoon unsalted butter or olive oil
10 - 3 cloves garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon chopped fresh dill (optional)
15 - 1 tablespoon chopped fresh chives
16 - Zest of 1/2 lemon

→ Garnish

17 - 2 tablespoons toasted sliced almonds (optional)
18 - Extra chopped fresh herbs
19 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, smoked paprika, ground cumin, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until the cauliflower is golden and crisp-tender.
04 - Meanwhile, rinse jasmine rice under cold running water until the water runs clear to remove excess starch.
05 - In a medium saucepan, melt butter or heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown it. Add the rinsed rice and stir to coat each grain with the garlic and fat.
06 - Pour in vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes until the liquid is fully absorbed and the rice is tender.
07 - Remove the saucepan from heat and let stand, covered, for 5 minutes. Fluff with a fork, then fold in chopped parsley, dill if using, chives, and lemon zest.
08 - Spoon the herbed rice onto a platter or individual plates. Top with the roasted cauliflower and sprinkle with toasted almonds and extra herbs. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The smoked paprika on the cauliflower creates this sneaky depth that makes people think you spent way longer than 45 minutes cooking.
  • It works as a complete vegetarian meal or as the most popular side dish at any table.
  • Cleanup is minimal since the oven does most of the heavy lifting.
02 -
  • Do not skip letting the rice rest covered off the heat, because those five minutes finish the cooking and prevent gummy texture.
  • If your garlic turns brown in the pan before adding the rice, start over because burnt garlic will ruin the entire dish with bitterness.
  • Flipping the cauliflower halfway through roasting is the difference between one soggy side and even caramelization all over.
03 -
  • For the best texture, spread the cauliflower far enough apart on the pan that the pieces are not touching, because crowding creates steam instead of caramelization.
  • If you have time, let the rice soak in the rinsing water for ten minutes before cooking, which produces grains that are plumper and more separate.

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