This easy One Pot Curried Cauliflower Rice recipe is rich, layered with texture, and it’s gorgeous from the curry. Vegetarian and gluten free. Serve as a side or a main meal!
Yet another dish that I’ve been meaning to post forever. I had the page marked from Everyday Food…then my friend Krysta made it, then Lisa…but Halloween candy consumed my life. And nobody wants to hear (or look at) cauliflower around Halloween. Am I right? So it got buried. Oh, the shame!
Better late than never. And on the up side, I’ve now had a chance to make it a few times, solidifying my love. (Not that there was any doubt the first time, trust me.)
This little side ditty has great depth. Rich flavor, different textures, and that gorgeous yellow-orange hue from the curry. For me, this is a meal in itself. And p.s. curry powder is not spicy like cayenne pepper, so don’t cut back on the 4 teaspoons. Put ’em all in there.
Last note – my house smelled like an Indian restaurant for 2 days after making this. If that’s not your thing, make sure you have your vent on while it simmers.
- 4 teaspoons vegetable oil , divided
- 1 large head cauliflower , cored and cut into 1 1/2 pieces
- salt and pepper
- 1 medium sweet onion , diced
- 2 cups of basmati rice
- 4 teaspoons curry powder
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 2 3/4 cups of vegetable broth
- 1/2 cup heavy cream
- chopped parsley , optional
Preheat oven to 400 degrees F.
In a Dutch oven or other heavy pot, heat 2 teaspoons of the oil over medium high. Add cauliflower and cook, without stirring for 1 minute, to allow a brown crust to develop. Then stir frequently to coat with the oil for another 1-2 minutes. Transfer to a bowl and season with salt and pepper.
Add remaining 2 teaspoons of oil and the onion to pot; cook, stirring occasionally , until onion is translucent, 3 minutes. Add rice, curry powder, and chickpeas; 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 the top (do not stir to combine.) Cover and place in the oven.
Bake until rice is tender and liquid is absorbed, 18-20 minutes. Let cool for 10 minutes before serving. Sprinkle with parsley before serving.
Other Cauliflower dishes you might like!
Parmesan Roasted Cauliflower – Belly Full
Turkey Sausage and Cauliflower Stir-Fry – Belly Full
One Pot Cauliflower Chowder – Oh Sweet Basil
Sriracha and Lime Roasted Cauliflower Tostadas – Foodie Crush