Main Dishesbellyfull5.0
Cauliflower Curry Rice
This easy one pot Curry Rice recipe with cauliflower and chickpeas is rich, layered with texture, and beautiful from the curry. Vegetarian and gluten free. Serve for dinner as a side dish or a main meal!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
In a Dutch oven or other heavy pot, heat 2 teaspoons of the oil over medium high. Add cauliflower and cook, without stirring for ⏱️ 1 minute, to allow a brown crust to develop. Then stir frequently to coat with the oil for another ⏱️ 1-2 minutes. Transfer to a bowl and season with salt and pepper.
salt and pepper (, to taste)
3
Add remaining 2 teaspoons of oil to the pot, along with the onion; cook, stirring occasionally , until onion is translucent, ⏱️ 3 minutes.
4
Add in the rice, curry powder, and chickpeas; season with salt and pepper. Cook, stirring constantly, until rice is coated, about ⏱️ 2 minutes.
salt and pepper (, to taste)
5
Add broth and cream and bring to a boil. Scatter charred cauliflower over the top (do not stir to combine.) Cover and place in the oven.
6
Bake until rice is tender and liquid is absorbed, ⏱️ 18-20 minutes. Let cool for ⏱️ 10 minutes before serving.
7
Sprinkle with parsley and enjoy!
chopped parsley (, optional)
Nutrition Facts
calories
484 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
9 g
sugar Content
9 g
sodium Content
480 mg
protein Content
14 g
cholesterol Content
27 mg
carbohydrate Content
80 g
saturated Fat Content
7 g
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