Lovely, warming, and not too spicy, this is a one pot delight. Put it on your table tonight! Or, if you're like us, balance it on your knees tonight.
I have actually made this dish three times now, but it wasn't until this last time that I took pictures.
The first time I made this dish, I didn't eat a bit of it. I'll admit I have the peculiar habit of making dinners that I've never even tasted, and then giving them to people. Afterward, I go home and stress about about the food and whether it was any good, until eventually I make the same thing for myself to satisfy my concerned curiosity. Twice now, I have made dinners for families with new babies, and each time I made something I had never made before. Don't ask why. I don't know. It is especially strange considering a childhood experience involving a new recipe, Martha Stewart photography and a big dinner party (I'll get you my pretty! And your little cream cheese filled pea pods too!)
So, I made this recipe for the first time after telling a family I would bring them dinner. Then, I went to a kitchen that wasn't mine. The kitchen was also ill equipped for cooking, and had no camera. Seriously. Who doesn't keep a camera in their kitchen? Still, the dish smelled so delicious while cooking that I didn't worry quite as much as usual.
(Note: The family later reported that the biggest fan of this dish was their two year old. Yay!)
The second time I made this dish, I was at home, but my camera batteries were dead. Delicious! But again, no pictures.
Finally, round three. Everything worked out. Awesome easy dinner and pictures -- though I must say, with the dark evenings I'm having trouble getting good shots of the food.
One-Pot Curried Cauliflower Rice
|You're supposed to bake this but I didn't!! Ha ha!|
You will need...
4 tsp vegetable oil
1 large head cauliflower, cored and cut into 1.5 inch pieces
coarse salt and ground pepper
1 medium yellow onion, diced small
2 cups basmati or other long-grain white rice (I heart basmati)
4 teaspoons curry powder
1 can (15.5 oz) chickpeas, rinsed and drained
3 cups low-sodium chicken or vegetable broth (I keep a jar of Organic Better than Bouillon around)
1/2 cup heavy cream (I used 1/2 cup evaporated canned milk. Works/tastes just great)
1. If you're going to bake this, preheat your oven to 400 degrees. I didn't bake it any of the times, and it is just fine.
2. In a Dutch oven (!) or other heavy pot, heat 2 tsp oil over medium high. Add cauliflower and cook, stirring frequently, until browning and just a touch of caramelizing. Transfer to a plate/dish and season with salt and pepper.
3. Add 2 tsps oil and onion to pot; cook, stiffing occasionally, until onion is translucent ~ 5 mins. Add rice, curry powder and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, ~ 2 mins.
4. Add broth and cream and bring to a boil. Scatter cauliflower over top (do NOT stir to combine). If baking: cover and bake until rice is tender and liquid is absorbed, ~ 15 mins. If not baking: Cover. Adjust heat to a very low simmer and cook until rice is tender and liquid is absorbed.
5. Let cool 10 mins before serving.