Cauliflower Chickpea Curry Rice
Y’all. Roasted Cauliflower is probably the best thing I have ever had. It totally changes the texture of the cauliflower and is so satisfying. I love using roasted cauliflower in a variety of recipes from tacos to rice to salads. I really cannot get enough. That is why I am bringing you yet another cauliflower recipe. Don’t expect that to end any time soon!
What you can expect from this dish is savory deliciousness. There are so many powerful healthy benefits from the foods that I used in this dish. Kale, turmeric, cauliflower, chickpeas, and brown rice really are all nutritional powerhouses. All it really takes to eat healthily (without dreading it) is to learn how to combine flavors, spices, and ingredients together. This dish definitely had the right flavor combination.
I could gab on and on about how delicious this was and tell you every single health benefit from the ingredient but ya girl doesn’t have time for that (currently in the middle of studying for a pharmacology exam tomorrow). I have to get back to studying my drugs. Not drugs-drugs, but you know drugs that are used to treat medical and dental conditions. Anyone want a quick lesson in respiratory medication?? Kidding.
Let’s get right into the recipe:
This serves 3-4 people- perfect for a small family or a single gal like me with leftovers for the week!
Cauliflower Chickpea Curry Rice
Savory, rich curry flavor with crunchy cauliflower and leafy kale make this dish a winner!
- 1 cup dry long grain brown rice
- 1 can no salt added garbanzo beans
- 1 bunch of green curly kale
- 1 small yellow onion (about 2/3 cup large strips)
- 1 large head Cauliflower
- 1 tbsp curry spice
- 1 tsp turmeric spice
- 1/2 tbsp garlic powder
- 1/2 tsp cracked black pepper
- First, begin by mixing the spice blend together. You will add about half of it to the cauliflower and chickpeas before roasting them, and save the other half to add to the rice. Next, boil a pot of water to cook the rice in. Make sure to use a large pot as you will be adding the cauliflower and chickpeas later. Preheat the oven to 450. Chop the cauliflower into chunks/florets and add it to a baking sheet lined with parchment paper. Add rinsed chickpeas to another baking sheet lined with parchment paper. Sprinkle the cauliflower and chickpeas with the seasoning mixture. Roast the cauliflower for about 40-45 minutes (depending on the size you cut it into), and roast the chickpeas for about 20 minutes. Keep an eye on them to cook them to desired crispy-ness. While the veggies are cooking, add the rice to the boiling water. Cook it about half way through and then add the yellow onion. Cook the rice mixture until it is almost done (about 5 minutes from being done) and add the spices. You may not want to add all of the spice, or you may want more. It depends on how flavorful you would like the dish and how much you managed to drop/miss when sprinkling the veggies. When the rice, cauliflower, and chickpeas are all finished (try to time it so they are all done around the same time), add the cauliflower and chickpeas to the pot with the rice. Give everything a good stir. Then top the dish on a bed of kale (feel free to omit). Top dish with sriacha, hummus, or any other special sauces/ seasonings you choose! I obviously went with the garlic hummus + sriacha combo for even more flavor!
Keep a good watch on everything so you don’t over/ under cook anything.
Do you like ethnic inspired dishes? What is your favorite way to eat cauliflower? Are you a student? Tell me what you are studying!