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roasted tangy purple cauliflower

roasted tangy purple cauliflower

Course Main Course
Keyword asian, basmati rice, cauliflower, roasted vegetables, side dishes, thai basil, vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Author Lauren Toyota


roasted cauliflower

  • 1 head purple cauliflower
  • 2 tbsp avocado oil
  • 2 tsp finely chopped fresh Thai basil
  • 1 tsp lime zest
  • ½ a lime, juiced
  • 1 tsp unseasoned rice vinegar
  • 1 tsp agave nectar or sugar
  • 1 tsp minced garlic (1 clove)
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • ½ tsp ground cardamom

for serving

  • 2 C cooked jasmine rice
  • 1 green onion, finely chopped
  • 1 tbsp finely chopped cilantro
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped Thai basil
  • 2 tbsp chopped roasted salted peanuts


  1. Preheat oven to 450°F.
  2. Trim the excess leaves off the head of cauliflower and cut it into medium-sized florets. Lay pieces in a cast iron pan in one even layer. You can also use a large sheet pan.

  3. In a small bowl mix together avocado oil, chopped Thai basil, lime zest and juice, rice vinegar, agave nectar, minced garlic, ground coriander, ginger, cardamom, and sea salt until well combined.
  4. Pour this marinade over the cauliflower and toss with your hands to coat well. Roast this for 20 minutes or until nicely colored. Toss the cauliflower and push it to one side of the pan. Add the cooked rice gently mixed with half the green onion to the other side. Heat this up in the oven for another 5 minutes.

  5. Plate the rice and cauliflower and top with remaining chopped green onion, fresh cilantro, mint, Thai basil, and peanuts.