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Curried Cauliflower and Rice

curry cauliflower and rice
Curry Cauliflower and Rice

Curried Cauliflower and Rice

Curried Cauliflower and Rice is a very flavorful side dish. We blended our Madras Curry Powder for a classic Indian Curry Flavor, which compliments the cauliflower and chickpeas in the dish. You can even add some cubed, extra firm tofu with the cauliflower and vegetable broth in place of the chicken broth for a vegetarian main dish.

Serve the Curry Cauliflower and Rice along side grilled or roasted chicken. The flavor compliments most grilled dishes and of course, many Indian and North African dishes, where the spices used in the Madras Curry are found if their flavor palates.

Serves 4

Ingredients:
4 Teaspoons Olive Oil
1 Large Head Cauliflower, Broken Apart Then Cut into 1 ½ Inch Pieces
1 Medium Yellow Onion, Diced Small
2 Cups Uncooked White Rice (You can use jasmine or basmati rice if you prefer.)
2 Tablespoons Sheffield’s Madras Curry Powder
Sea Salt
Freshly Ground Black Pepper
1 Can (15.5 Ounces) Chickpeas, Rinsed and Drained
4 Cups Chicken Broth or Vegetable Broth
½ Cup Heavy Cream

Directions:
Preheat the oven to 400F. Set the rack in the middle.

Heat 2 teaspoons of the olive oil in a Dutch oven or other heavy pot over medium high heat. Add the cauliflower floret pieces and cook about 5 to 7 minutes until lightly browned. Stir frequently to get browned all over. Transfer to a large bowl and season with 1 teaspoon of the Madras Curry Powder. Lightly toss with a spoon to coat the cauliflower. Set aside.

Add 2 teaspoons of the oil to the pot. Reduce the heat to medium, add the onion and cook about 5 minutes, until the onion is translucent. Stir frequently so it doesn’t burn. Add the rice, the remaining Madras Curry Powder, ½ teaspoon of the salt and ½ teaspoon of the black pepper, and the chickpeas. Cook about 2 minutes until the rice is coated evenly. Add 3 ½ cups of the broth and heavy cream. Raise the heat and bring to a boil. Spread the cauliflower on top of the rice mixture. Don’t stir in, but embed them a bit.

Cover and bake in the oven for 15 minutes. Check to see if the broth is absorbed and the rice is tender. If not, cook another 5 to 10 minutes. Add the remaining ½ cup of the broth if needed. Let cool 5 minutes before serving.