One-pot Curried Cauliflower Rice

Good ol’ Martha does it again! This dish was GOOD! It tasted like something from an Indian restaurant! I’ve never attempted making Indian food before (it seems really hard), and I don’t even know if this qualifies since it really only has curry powder in it, but it sure did taste like something I would order at my local Indian restaurant! And warning, this makes a TON. It says it serves 6, but I would say more like 8-10. Good thing we liked it, because we’re going to be eating it for several days!

rating: 9

One-pot Curried Cauliflower Rice
(Martha Stewart)

serves 6
time needed: 1 hour


4 teaspoons vegetable oil
1 large head cauliflower, cored and cut into 1 1/2-inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
2 cups basmati or other long-grain white rice
4 teaspoons curry powder
1 can (15.5 ounces) chickpeas, rinsed and drained
2 3/4 cups low-sodium chicken or vegetable broth (I used vegetarian “chicken” broth)
1/2 cup heavy cream


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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