If there is one recipe you MUST try from this blog, this is it!! I adapted my recipe from Martha Stewart's, One-pot Curried Cauliflower Rice. Cauliflower is one of my favorite veggies, but I hardly eat it because the hubs despises it. One of his favorite foods is rice. Any type of rice, and he'll be happy. The beauty of this recipe is that I get cauliflower and he gets a yummy rice side - all in the same dish! It's easy, fun, and goes with any dinner.
4 teaspoons vegetable oil
As much cauliflower as you want
Coarse salt and ground pepper
1/2 of a yellow onion, diced small
1 cup basmati rice (uncooked)
2 teaspoons cumin powder*
1 tsp garlic pepper
1/2 can of chickpeas (or more if you want), rinsed and drained
About 1 1/2 cups of chicken or vegetable broth
1/4 cup heavy cream
Preheat oven to 400 degrees. In a 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 tsp oil and onion back to pot. Cook, stirring occasionally, until onion is translucent, 5 min. Add uncooked rice, cumin, garlic pepper, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 min. 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.
*The original recipe calls for curry powder, but I didn't have any. If you'd rather use curry seasonings, use instead of the cumin and garlic pepper.
**I used a large oven-safe saute pan, but in the future, I will probably try this recipe in my new Le Creuset dutch oven.
Makes 3-4 servings depending on the amount of cauliflower and chickpeas you use.
