One-Pot Curried Cauliflower Rice

Rich-tasting curry powder gives a small amount of cream big flavor. Chickpeas add fiber and protein.

  • Prep:
  • Total Time:
  • Servings: 6
One-Pot Curried Cauliflower Rice

Source: Everyday Food, October 2011


  • 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


  1. 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.


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