This vibrant Thai-style curry with roasted cauliflower is a flavour explosion. The cauliflower gets beautifully tender, while the curry sauce is rich and aromatic. It's a quick, easy, and healthy meal, packed with vitamins and antioxidants from the cauliflower and pak choi. A perfect weeknight dinner that's both delicious and good for you!
Preheat the oven to 220°C/200°C fan/gas mark 7. Halve the cauliflower florets and place them on a baking tray. Drizzle with oil, sprinkle over the Thai style spice blend, and season with salt and black pepper. Toss to coat, then spread out in a single layer.
Pour 300ml of water into a medium saucepan with a tight-fitting lid. Add the rice and 0.5 tsp of salt, bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 minutes, then remove the pan from the heat and leave to the side for another 10 minutes.
While the rice cooks, halve the green pepper, discard the core and seeds, and chop into 2cm chunks. Trim the pak choi and thinly slice lengthways. Zest and cut the lime into wedges.
Heat a drizzle of oil in a large saucepan on medium-high heat. Stir-fry the pepper chunks until beginning to soften and colour, about 4-5 minutes. Stir in the yellow Thai style paste and cook for 1 minute. Add the pak choi, coconut milk, and 50ml of water, stir to combine.
Bring the curry to the boil, then simmer until the veg is tender, about 4-5 minutes. Stir the roasted cauliflower through the curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice from a lime wedge. Taste and add more salt, black pepper, and lime juice if needed.
Fluff up the rice with a fork and stir through the lime zest. Share the zesty rice between your bowls and top with the Thai style veg curry. Serve any remaining lime wedges alongside for squeezing over.
For extra flavour, toast the Thai style spice blend in a dry pan for a minute before adding to the cauliflower.