Monday, October 17, 2011
Curried Cauliflower Rice
I love a lot of the vegetable that lots of people don't.
I love cabbage and Brussel sprouts and artichokes and broccoli and turnips and spinach and I love cauliflower.
I do draw the line at beets and lima beans. I just can't eat 'em, but cauliflower. I LOVE.
Maybe my Mom instilled my love for it when I was younger. She would bread it and fry it and it would get all golden and crispy around the edges and the flavor was nothing like the taste of raw cauliflower. I need to make her cauliflower and share it with you guys, but for now I bring you this Curried Cauliflower Rice.
This beautiful one pot meal that looks as lovely as it tastes.
My friend Krysta posted this a few weeks ago.
The minute I saw it I knew I had to make it for my Dad. He's a cauliflower lover like me.
I am a wimp when it comes to heat, so I reduced the curry to just 2 teaspoons. After tasting it, I think I really could have put in the 4 teaspoons. There really wasn't heat, just great flavor. I also skipped the cilantro cause I'm one of "those" people who thinks it tastes like soap.
I also substituted jasmine rice for the basmati cause when I went to look for my basmati I then realized...I was out! So jasmine it was. Worked perfectly too!
One Pot Curried Cauliflower Rice
from Everyday Food and Evil Chef Mom
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
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. This might need to be done in batches.
Transfer to a plate 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.