It was a cold night in NYC- it was one of those days you want to snuggle a bowl of hot soup or tea in your hands and read a good book or watch a feel good movie.
This recipe is simple and quick to make. Cucumber adds a nice refreshing and cooling / cleansing element to the dish. If you are someone who has sensitive digestion, try this without the tomatoes and hot sauce. Yes, it may be a little bland, but this is a nice way of eating cauliflower. You can add extra vegetables to make it more filling.
- 1 cup brown rice
- 2 tbsp. coconut oil
- 1 head cauliflower, cut into small florets (About 4 cups)
- 1 tbsp. red curry paste (or more according to your taste)
- 1 tbsp. Sriracha
- 1 lb. diced tomatoes (2 – 4 tomatoes)
- 1 cucumber, halved, seeded, diced
- 1/2 cup chopped cilantro
- 4 tbsp. pumpkin seeds (optional, but a must if you like it!)
Cook rice following package directions.
In a large stockpot over medium-high heat, warm oil. Add cauliflower and cook until it starts to brown, about 5 minutes.
Add curry paste and sriracha to pot; cook 2 minutes. Add tomatoes; cook until they give off liquid, 1 – 2 minutes. Cover, reduce heat to low; cook until cauliflower is tender, 15 – 18 minutes. Divide rice and cauliflower among four bowls. Garnish with remaining ingredients.
*The pumpkin seeds are optional but they add a protein boost to the meal.