One-Pot Curried Cauliflower |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 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:
1. 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.
|
|