Creamy Coconut Rice with Chili-Lime Vegetables

1. Prepare and Bake Coconut Rice

Preheat your oven to 375°F (190°C). In a 9-by-13-inch baking dish, combine 2½ cups water, 2 teaspoons of kosher salt, coconut milk, jasmine rice, 2 minced garlic cloves, minced ginger, and ground turmeric. Cover tightly with foil and bake for 40 to 45 minutes, until the rice is tender and has absorbed the liquid.

2. Roast the Vegetables

Toss the chopped cauliflower and sweet potato with 1 minced garlic clove, oil, ¾ teaspoon of kosher salt, and freshly ground black pepper. Spread them out on a rimmed baking sheet and roast in the oven for 20 to 22 minutes, flip, and roast for an additional 15 minutes until crisp and golden.

3. Marinate the Chili

Marinate the sliced red chili pepper in a small bowl with white vinegar to infuse it with tangy heat.

4. Finish the Vegetables

Once roasted, toss the vegetables with the zest and juice from half a lime, and a handful of fresh cilantro leaves. Add the marinated chili for a spicy, tangy kick.

5. Serve

Let the rice sit for a few minutes after baking, then stir to enhance its creaminess. Serve the creamy coconut rice in bowls, topped with the roasted vegetables.