INGREDIENTS
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4 teaspoons vegetable oil
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1 large head cauliflower, cored and cut into 1 1/2-inch pieces
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Coarse salt and ground pepper
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1 medium yellow onion, diced small
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2 cups basmati or other long-grain white rice
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4 teaspoons curry powder
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1 can (15.5 ounces) chickpeas, rinsed and drained
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2 3/4 cups low-sodium chicken or vegetable broth
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1/2 cup heavy cream