I missed you guys!
I really like blogs. In fact, I have several I read every day, I enjoy catching up on daily musings and adventures of writers who feel like virtual friends. A Pear to Remember is not currently a site for daily recipes, and I decided recently that I am okay with that. Rather than disappointing myself with unrealistic expectations of time, or regularly pairing recipes with apologies, I’m going to visit to talk deliciously do-able cooking whenever I can–and that might not be every day. I just love living life, you know?
You see, I do get my blogging in: I also author a weekly WordPress blog at my new job, so you can find new recipes and Nutrition-talk here. I hope you’ll feel free to pop over and see what I’m cooking in my new career.
I don’t forget about you, no no—I’ve photographed many a dinner, anxious to share the secrets to recreating the magic in your kitchen. I even made homemade pumpkin spice lattes that are the best welcome home treat ever. Last night was the third time I made the dish in today’s post—you know I rarely make any recipe twice, so third time here is truly a charm. And I added a few special twists you will love. You do not need a dutch oven to make this rice, you can steam it right on the stove, or bake it in a covered dish—amazing baked rice has come from my Grammy’s vintage turquoise pyrex. But it does look pretty in Monsieur Pesto, oui?
Final disclaimer before we get to the goods: I know a few dears out there are going to FREAK OUT at the word preceding “cauliflower” in the recipe name below. In previous Indian dishes on this site, I’ve tried my darndest to remind you that curry is really a verb meaning to mix. When the Brits got a taste of how spectacular Indian food is (my favorite cuisine, in fact), they—yes, the Brits—invented a spice blend to mimic Indian flavors. Curry powder, I made some last week when I ran out, can be as simple as turmeric + cumin + coriander + cayenne. Put it in a jar and people freak out. An alarming number of people have said to my face: Oh see, I don’t like curry. Well, if I can’t change your mind, this rice will change your world.
One-Pot Curried Cauliflower Rice
loosely based on a recipe from Everyday Food, serves 6
4 teaspoons vegetable oil or ghee (clarified butter—oh God!!)
1 large head cauliflower, cored and cut into 1 1/2-inch pieces (or 1 bag frozen florets)
1 medium yellow onion, diced small
2 cups basmati or other long-grain white rice (we used brown), rinsed well
4 heaping teaspoons curry powder (if it’s been in your pantry for two presidents, time for a new jar)
1 can (15.5 ounces) chickpeas, rinsed and drained
2 3/4 cups low-sodium broth
1/2 cup canned coconut milk
½ cup other veggies in your fridge (I diced carrot and fennel), optional
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.
Add 2 teaspoons oil and onion (plus any other veggies) to pot; cook, stirring occasionally, until onion is translucent, 5 minutes. Add the rinsed rice, curry powder, and chickpeas.
Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and coconut milk (shake the can first!) 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 (25 minutes for brown rice).
Let cool 10 minutes before serving. Sprinkle with cilantro and a pinch of salt for pizazz. We enjoyed ours with a side of fried paneer.