Spanish · Dinner
Rice with Cauliflower and Chickpeas
A Spanish rice dish built on sofrito-simmered short-grain rice, roasted cauliflower florets, and chickpeas, colored with sweet paprika and saffron infusion. Tomato, garlic, and onion form the savory base while the rice absorbs vegetable stock until tender. Served hot straight from the pan as a vegetarian paella.
$3
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
459Calories
14.8gProtein
10.4gFat
82.4gCarbs
9.4gSugar
13.1gFiber
799mgSodium
0mgChol
1.5gSat Fat
935mgPotassium
112mgCalcium
4.7mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
vegan
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
Cut cauliflower into small florets, drain chickpeas, mince garlic, dice onion, and steep saffron threads in 2 tablespoons warm vegetable stock.
2
Roast
Toss cauliflower with a little olive oil on a baking tray; roast at 425°F for 15 minutes until edges brown and fork-tender.
3
Sweat
Heat remaining olive oil in a wide shallow pan over medium heat; add onion and garlic, sweating 4 minutes until soft and translucent.
4
Simmer
Stir in smoked paprika, cook 30 seconds until oil deepens in color, then add canned tomatoes and rice, chickpeas, saffron-infused stock, and remaining vegetable stock; bring to a boil, then reduce to low and simmer uncovered 18 minutes until rice is tender and liquid is absorbed without stirring in the last 10 minutes to form a light crust.
5
Rest
Fold in roasted cauliflower, remove from heat, and rest 5 minutes.
6
Plate
Scatter parsley over top and serve straight from the pan onto a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g cauliflower florets
- 5.2 oz75g, about half a 15 oz can, drained cooked chickpeas
- 2/3 cup130g uncooked bomba or arborio rice
- 1/2 cup120g canned crushed tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- a pinch of saffron threads
- 2 tbsp2 tbsp parsley
