Creamy Coconut Rice with Chili-Lime Vegetables

Ingredients

• kosher salt
• 2 1/2 C water
• 13.5 oz coconut milk
• 1 C jasmine rice
• 4 cloves garlic
• 1 T ginger
• 1/2 t turmeric
• 1 1/2 lb cauliflower
• 1 lb sweet potato
• 2 T vegetable oil
• black pepper
• 1 red chili pepper
• 2 T white vinegar
• 1/2 lime
• 1/4 C cilantro

Preparation

Mince the garlic and ginger. Chop the cauliflower, sweet potato. Thinly slice the chili. Zest and juice the lime. Heat the oven to 375.

Mix the rice, coconut milk, water, 2 t kosher salt, half the garlic, ginger, and turmeric in a 9"x13" baking dish. Seal with foil and bake for 45m.

Mix the sweet potato, cauliflower, remaining garlic, 2 T oil, 3/4 t kosher salt, and pepper on a rimmed baking sheet, and roast (with the risotto) for 20m, flip, and roast for another 15m until browned.

Mix the chili, vinegar, lime, and cilantro. Once the vegetables are roasted, combine them with the vinegar mix.

Stir the risotto until it looks like risotto, and top with the vegetables.