One-Pot Curried Cauliflower

Found this on Martha Stewart's website searching for a curried rice recipe.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  teaspoons  vegetable oil
• 1  large head cauliflower, cored and cut into 1 1/2-inch pieces
•  coarse  salt and pepper
• 1  medium yellow onion, diced small
• 2  cups basmati rice or 2  cups  other long-grain white rice
• 4  teaspoons curry powder
• 1 (15 1/2ounce) can chickpeas, rinsed and drained
• 2 3⁄4 cups low sodium chicken broth or 2 3⁄4 cups vegetable broth
• 1⁄2 cup heavy cream

Directions

1. 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 and season with salt and pepper. Add 2 teaspoons oil and onion to pot; cook, stirring occasionally, until onion is translucent, 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 (do not stir to combine). Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool 10 minutes before serving.