One-Pot Curried Cauliflower Rice with Chickpeas

This is one of my go-to winter dinners that is healthy, comforting, and packed full of flavor. It comes together in a snap from very few pantry ingredients. Add a poached or fried egg on top and serve with a green salad and you have well-rounded weeknight meal that the whole family will enjoy.

Ingredients

Serves 4 (generously)

3 TB Olive Oil

1 head Cauliflower, core removed, and cut into small florets

Coarse Salt & Freshly Ground Black Pepper

1 medium yellow onion, diced

4 tsp mild Curry Powder (I like Morton & Bassett brand)

2 cups brown basmati (or other long-grain brown rice)

1, 14.5-oz can chickpeas, rinsed and drained

4 cups vegetable or chicken stock

1 cup water

1, 14.5-oz can light coconut milk

2 TB Italian Parsley, roughly chopped

Method

1. Preheat the oven to 400°F. Line a baking sheet with parchment. Arrange the cauliflower in a single layer on the baking sheet. Sprinkle with salt & pepper and drizzle with 1 TB olive oil. Roast for 25 minutes until golden brown. Leave the oven set to 400°F.

2. In a 5-quart Dutch Oven, heat the remaining 2 TB olive oil. Add the diced onion, salt & pepper, and cook over medium heat until softened but not browned, about 4 minutes. Add the curry powder and cook, stirring constantly, for 1 minute. Add 1 TB water and stir to pick up any of the curry powder that might have stuck to the bottom of the pan. Add the rice and cook until fragrant, about 1 minute more. Add the stock, water, chickpeas, and coconut milk. Stir to combine. Put the lid on and bring to a boil.

3. Once the rice is boiling, add the cooked cauliflower, gently sprinkling it over the top. Take care not to stir or the florets may break apart. Put the lid back on and return to a boil. Remove from the heat and place the covered pot in the oven. Cook for 30-35 minutes until the liquid has absorbed and the rice is fully cooked. Remove from the oven, fluff gently with a fork, sprinkle with the chopped parsley, and serve.