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Gallery One-Pot Curried Cauliflower Rice Recipe Summary prep: 30 mins total: 1 hr Servings: 6

Ingredients Ingredient Checklist 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

Gallery One-Pot Curried Cauliflower Rice

Recipe Summary prep: 30 mins total: 1 hr Servings: 6

One-Pot Curried Cauliflower Rice

One-Pot Curried Cauliflower Rice

One-Pot Curried Cauliflower Rice

Recipe Summary prep: 30 mins total: 1 hr Servings: 6

Recipe Summary

prep: 30 mins total: 1 hr

Servings: 6

prep: 30 mins

total: 1 hr

prep:

30 mins

total:

1 hr

Servings: 6

6

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (4)

 Add Rating & Review     44 Ratings   5 star values:        22    4 star values:        12    3 star values:        8    2 star values:        2    1 star values:        0

Reviews (4)

Add Rating & Review     44 Ratings   5 star values:        22    4 star values:        12    3 star values:        8    2 star values:        2    1 star values:        0

Add Rating & Review

44 Ratings 5 star values: 22 4 star values: 12 3 star values: 8 2 star values: 2 1 star values: 0

44 Ratings 5 star values: 22 4 star values: 12 3 star values: 8 2 star values: 2 1 star values: 0

44 Ratings 5 star values: 22 4 star values: 12 3 star values: 8 2 star values: 2 1 star values: 0

  • 5 star values: 22 4 star values: 12 3 star values: 8 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       01/18/2015   Great recipe. I also added 1/2 teaspoon of garam masala and thought it was a nice addition. I used long-grain brown rice instead of white rice and cooked it for 30 minutes. It was crunchy so I added about a 1/2 cup of water and baked again for 10 minutes. Next time I'll just add this amount to the original cooking liquid. I also think that next time I won't brown the cauliflower--when it came out, it was almost mushy in texture (thanks to the extra time I let it bake). Overall GREAT recipe!!  

Martha Stewart Member     Rating: Unrated       10/03/2014   Martha you need to make a one pot vegetarian cookbook. I want to buy the book but i don't like to eat animals.  

Martha Stewart Member     Rating: Unrated       02/21/2012   I only used 2 tsp of curry powder because I wanted to share this with my 1 year old. Surprisingly delicious. Will make again.  

Martha Stewart Member     Rating: Unrated       11/14/2011   Easy and delicious. I added a lot more spices to prevent it from being bland. 1 tsp of each: garam masala, cinnamon, corriander, tumeric, and paprika. Also used brown rice and cooked it for 30 mins.

    Martha Stewart Member

    Rating: 5 stars 01/18/2015

Great recipe. I also added 1/2 teaspoon of garam masala and thought it was a nice addition. I used long-grain brown rice instead of white rice and cooked it for 30 minutes. It was crunchy so I added about a 1/2 cup of water and baked again for 10 minutes. Next time I’ll just add this amount to the original cooking liquid. I also think that next time I won’t brown the cauliflower–when it came out, it was almost mushy in texture (thanks to the extra time I let it bake). Overall GREAT recipe!!

Rating: 5 stars

Rating: Unrated 10/03/2014

Martha you need to make a one pot vegetarian cookbook. I want to buy the book but i don’t like to eat animals.

Rating: Unrated

Rating: Unrated 02/21/2012

I only used 2 tsp of curry powder because I wanted to share this with my 1 year old. Surprisingly delicious. Will make again.

Rating: Unrated 11/14/2011

Easy and delicious. I added a lot more spices to prevent it from being bland. 1 tsp of each: garam masala, cinnamon, corriander, tumeric, and paprika. Also used brown rice and cooked it for 30 mins.

All Reviews for One-Pot Curried Cauliflower Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for One-Pot Curried Cauliflower Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest