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!
One-pot Curried Cauliflower Rice
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.