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Friday, December 2, 2011

[Curried Cauliflower rice] Healthy and delightful rice

I can eat unlimited amount of cauliflower, broccoli, and brussel sprouts.
Both Remi and Pablo love broccoli. So, when I make broccoli & chicken pasta, I need two boccoli heads.

I can't say that they equally like cauliflower as much as broccoli. They eat it well, but they aren't not crazy about it.

(What is wrong with cauliflower? It's delicious either cooked or uncooked, as much as broccoli!)

When I found this curried cauliflower rice recipe at Everyday Food, October 2011,
I proclaimed Eureka~
This recipe was a success with the boys. They liked it very much.
It has only noticeable amount of curry, but not so strong.

You can adjust the amount curry as you want.
I love recipes that ask for broccoli or cauliflower. So it was a perfect recipe for me.
I am not a vegeterian and never will be. But, still do I like vegeterian recipes too.
Well, I use chicken broth for this rice, so it's not exactly vegeterian meal, but you can replace chicken broth with vegetable broth.

If you like cauliflower, this recipe is just for you.
If you are not very fond of caulfilower, you will get to love cauliflower after you taste this rice.


As I mentioned above,
this recipe has been published in P. 82 of October 2011 issue of Everyday Food. servings

Here goes the recipe with directions & photos :)


4 teaspooons vegetable oil
2 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 chickpeas, rinsed and drained
2 + 3/4 cups low-sodium chicken broth
1/2 cup heavy cream

How to make

Preheat oven to 400 degrees.

Wash, rinse cauliflower well and have them drained.

In a 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, about 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.

Cover and bake until rice is tender and liquid is absorbed, 15 minutes.

Let cool 10 minutes before serving.

It takes an hour, but it's made beautifully.
If you get to have leftover, you can bring it to work, for lunch.


Curried Cauliflower Rice


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