ONE-POT CURRIED CAULIFLOWER RICE

One-Pot Curried Cauliflower Rice image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

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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
1/2 cup heavy cream

Steps:

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.

Nutrition Facts : Calories 419 g, Fat 12 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g