A Middle Eastern cauliflower and rice dish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place the cauliflower florets onto a baking sheet, and brush with olive oil. Bake in the preheated oven until beginning to brown, about 30 minutes. Set aside.

  • While cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Remove from heat.

  • In a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.

  • Mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. Pour the spiced water into the pot over the rice, and bring to a boil. Reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. Remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.

  • To serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents onto the platter.

Nutrition Facts

313.6 calories; protein 14.6g 29% DV; carbohydrates 43.3g 14% DV; fat 8.8g 14% DV; cholesterol 34.4mg 12% DV; sodium 352.4mg 14% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2011
I did this with brown rice and frozen cauliflower and it came out really nice. With the brown rice you need a bit more water and the cook time is longer. Read More
(12)

Most helpful critical review

Rating: 3 stars
10/28/2011
I was kind of disappointed in this recipe. After reading reviews I doubled up most of the spices but it still tasted bland. I also needed to add more water because the rice didn't fully cook and then burned on the bottom of the pan. It was okay but not something I would make again. Read More
(5)
27 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/30/2011
I did this with brown rice and frozen cauliflower and it came out really nice. With the brown rice you need a bit more water and the cook time is longer. Read More
(12)
Rating: 5 stars
08/25/2011
I used broccoli instead of the cauliflower and no meat. The flavors go well together. To save time I roasted the broccoli while the rice onions and spices were cooking so I served the broccoli on top of the rice. This was somewhat colorful. Now I can't wait to try it with cauliflower! Read More
(9)
Rating: 4 stars
09/02/2011
Just made this according to the recipe and everyone in the family liked it. I was worried when I did a "taste test" of the water with spices added thinking it would be too spicy but when added to the meat cauliflower and rice it comes out just fine. I might even increase the curry powder a little next time. Read More
(8)
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Rating: 3 stars
10/27/2011
I was kind of disappointed in this recipe. After reading reviews I doubled up most of the spices but it still tasted bland. I also needed to add more water because the rice didn't fully cook and then burned on the bottom of the pan. It was okay but not something I would make again. Read More
(5)
Rating: 5 stars
09/20/2011
followed the recipe (did use the microwave to boil the spiced water) and i'm sold! i am no expert cook but i enjoyed going past my comfort level with this recipe.... after five ingridients i get nervous! but this recipe was so much fun to make and it turned out PERFECT i'll be looking for more middle eastern dishes to try out. Read More
(5)
Rating: 2 stars
09/07/2011
I thought this was just ok. I doubled the spices and it was still a big bland for us. Read More
(4)
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Rating: 4 stars
08/29/2011
Overall this recipe was pretty good I loved being able to combine the cauliflower beef and rice with a curried flavor. I halved the recipe and I don't know if that made the difference or not but it lacked the full flavor I was expecting. I will make this again but I think I will double most of the spices (especially the curry and tumeric!). I would also like to try this without the meat too - it would make a great vegetarian dish! Read More
(4)
Rating: 2 stars
11/05/2011
This was edible but anything I'd make again. Too bland. Read More
(4)
Rating: 4 stars
02/03/2014
As written I'd probably give this recipe 3 stars... I'm not sure. I followed the directions however I made this change: I make curries a lot and the idea of just adding curry powder/spices to water seemed like madness to me. I also wanted to double the spices so I decided to split the difference. I put half of my spices into the beef/onion mixture when the beef was mostly cooked to fry the spices (the way I'm used to preparing curry spices) and I added half of the spices to the boiling water as the recipe suggests. Basically I followed the recipe exactly but fried another batch of the spices with the beef. I also stirred the rice around in the fried curry/onion/beef oils on gentle heat before adding the water. This came out deliciously! Oh and be careful to set your heat fairly low during the rice-cooking part of the process (On my stove I set it at about 3.5/10). It will still simmer with lower heat but if you don't put the heat pretty low and stir occasionally it will probably burn on the bottom. Read More
(4)