ONE-POT CURRIED CAULIFLOWER RICE
4 tsp. vegetable oil
1 large (?) head cauliflower, cored and cut into 1 1/2" pieces
salt and pepper
1 medium yellow onion, diced
2 cups basmati or other long-grain white rice
4 tsp. (?) curry powder
1 can (15.5 oz) chickpeas/garbanzos, rinsed and drained
2 3/4 cup vegetable broth
1/2 cup heavy cream
Preheat oven to 400F. In Dutch oven heat 2 tsp. oil on med-hi, add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate and season with coarse salt and freshly ground pepper. Add 2 tsp. oil and onion to pot. Cook, stirring occasionally, until translucent, about 5 minutes. Add rice, curry powder and chickpeas. Season with salt and pepper. Cook, stirring occasionally, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Remove from heat. Scatter cauliflower over top, but do not stir in.
Cover and bake until rice is tender and liquid has been absorbed, about 15 minutes. Let cool 10 minutes before serving.
I thought it was pretty awesome as is, been when asked his opinion, Hubby said "More curry, less cauliflower." So, next time I make it, I will probably use a smaller head of cauliflower (I had trouble getting it all in the pot!), and not only will I up the amount of curry powder, I will probably add our favorite spice trifecta - 1 tsp. ground cumin, 1 tsp. ground coriander and, of course, a dash or two (or three) of cayenne. Some like it hot!