Roasted Cauliflower Nasi Goreng - Cook Republic #glutenfree #vegetarian

Roasted Cauliflower Nasi Goreng

  • Author: Sneh
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dinner, Mains
  • Cuisine: Gluten Free, Vegan, Vegetarian, Indonesian


For The Nasi Goreng Paste

  • 6 garlic cloves
  • 2 shallots, peeled and chopped
  • 25g raw peanuts
  • 1 tablespoon red chilli flakes (or 34 red bird’s eye chillies, deseeded)
  • 2 tablespoons rapadura or palm sugar
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons peanut oil
  • 1 teaspoon red miso paste
  • 1 tablespoon tamari or light soy sauce
  • 1 tablespoon rice flour
  • 23 pieces sun dried tomatoes
  • 1 teaspoon sea salt flakes

For The Cauliflower

  • 500g cauliflower florets
  • 4 garlic cloves, minced
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons sea salt flakes
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil

For The Rice

  • 1 tablespoon peanut oil
  • 2 shallots, thinly sliced
  • 100g green beans, sliced
  • 1 cup cabbage, finely chopped
  • 3 cups cold cooked basmati (or brown basmati) rice
  • handful of raw cashew nuts
  • 1 tablespoon kecap manis
  • 1 tablespoon white vinegar
  • 4 tablespoons Nasi Goreng Paste
  • 2 spring onions, sliced
  • salt to taste

To Serve

sliced cucumber, tomato wedges, fresh coriander, roasted peanuts, fried shallots, fried egg (optional), lime wedges, Sriracha sauce, micro herbs, Thai basil


To Make The Nasi Goreng Paste
(10 minutes/Makes 8 tablespoons or 120g approximately)

Place all ingredients in the bowl of a small food processor (or Nutri bullet/blender) and process until smooth. Store in an air tight glass jar in the fridge until ready to use. Paste keeps well in the fridge for up to a week. It can be frozen in a zip lock bag and keeps well in the freezer for up to 3 months.

To Make The Garlic Lime Cauliflower
(30 minutes/can be prepped a day in advance)

Mix all ingredients for the cauliflower in a medium bowl. Toss to combine well. Pre-heat oven to 200C. Line a baking sheet with baking paper. Place cauliflower on the prepared baking sheet and roast in the oven for 25-30 minutes until cooked and starting to brown. Remove from oven  and set aside.

To Make The Nasi Goreng
(10 minutes/Make with homemade Nasi Goreng paste or store bought paste)

  1. Heat oil in a large wok on high. Add shallots, beans and cabbage. Stir fry for a minute until glossy.
  2. Add the rice, cashew nuts, kecap manis, Nasi Goreng paste and vinegar. Reduce heat to medium high and stir fry, pushing and tossing the ingredients constantly with a flat metal spatula until rice is coated evenly with the sauces (about 2-3 minutes).
  3. Add spring onion and adjust seasoning. Remove from heat.
  4. Serve hot topped with fried egg(optional), roasted cauliflower, cucumber, tomato, coriander, lime wedges and Sriracha. Sprinkle with crushed peanuts or fried shallots for extra crunch.


Make It Vegan –  Skip the egg while serving. The recipe here including the Nasi Goreng paste is vegan.

Toppings – I have included a selection of toppings in the “To Serve” section of the recipe. You can choose all or as many as you have on hand. A typical Nasi Goreng would have roasted peanuts, fried shallots, sliced red chilli, coriander, cucumber and tomato.

Hotness Scale – The curry paste produces a dish that has a mild kick to it. It qualifies as Mild if you were to pick between Mild, Medium and Hot at a restaurant. This Mild version will appeal to everyone, my 10 year old loved it too. He said it was a tiny bit spicy but he loved having it. My chilli hating friend could eat it without any problem as well. To make it Medium – Add an additional tablespoons of red chilli flakes to the original paste before blending. To make it Hot – Add an additional 1 1/2 tablespoons to the original paste before blending. Or you could make a medium paste and go crazy with the Sriracha when you serve. But tread carefully, it can get hot very quickly.

How To Cook Rice – My preference for this dish is Basmati or a mix of Basmati and Jasmine rice. For any kind of rice, wash rinse and drain the rice several times in cold water to remove a lot of the arsenic that rice contains. This process also allows rice to cook properly giving you single grains as opposed to a sticky lump. For Basmati And Jasmine Rice – I use 1:1.5 ratio (1 cup rice – 1.5 cups water). For Brown Basmati Rice – I use 1:2 ratio (1 cup rice – 2 cups water)

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