details
- Serves 6
- Prep time: 10 minutes
- Cook time: 30 minutes
- 4 teaspoons vegetable oil
- 1 large head cauliflower, cored and cut into 1 1/2 pieces
- salt and pepper
- 1 medium yellow onion, diced small
- 2 cups of basmati rice
- 4 teaspoons curry powder
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 2 3/4 cups of low sodium chicken or vegetable broth
- 1/2 cup heavy cream
- chopped cilantro (optional)
directions
Preheat oven to 400 degrees.
In a Dutch oven or other heavy pot, heat 2 teaspoons 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 2 teaspoons of oil and onions 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 the top (do not stir to combine.) Cover and bake until rice is tender and liquid is absorbed, 15 minutes.
Let cool for 10 minutes before serving. Sprinkle with cilantro before serving.