One-Pot Curried Cauliflower
"Found this on Martha Stewart's website searching for a curried rice recipe."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 teaspoons vegetable oil
- 1 large head cauliflower, cored and cut into 1 1/2-inch pieces
- coarse salt and pepper
- 1 medium yellow onion, diced small
- 2 cups basmati rice or 2 cups other long-grain white rice
- 4 teaspoons curry powder
- 1 (15 1/2 ounce) can chickpeas, rinsed and drained
- 2 3⁄4 cups low sodium chicken broth or 2 3/4 cups vegetable broth
- 1⁄2 cup heavy cream
directions
- Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium-high. Add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate and season with salt and pepper. Add 2 teaspoons oil and onion to pot; cook, stirring occasionally, until onion is translucent, 5 minutes. Add rice, curry powder, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over top (do not stir to combine). Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool 10 minutes before serving.
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RECIPE SUBMITTED BY
Always on the prowl for tasty recipes for my family. This year I'm trying my hand at vegetable gardening and am now in search of canning recipes and anything that will make squash more appealing in general *wink*
