How to Cook Arroz Con Coliflor
Recipe type: Rice Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ¼ cup olive oil
  • 1 head garlic, crushed
  • 2 medium onions, chopped
  • 2 cups California rice
  • 4 to 5 cups soup stock
  • ½ kilo cauliflower divided into florets
  • ½ cup garbanzos, cooked
  • 1-2 tsp. curry powder
  • ¼ tsp. saffron
  • salt and pepper to taste
  • 2 pcs hard boiled eggs, sliced
For the soup stock:
  • Beef or pork bones or combination
  • 1 carrot, cut into 1 inch pieces
  • 2 stalks celery, chopped
  • 1 large onion, quartered
  • ½ tsp. peppercorns
[showad block=11]
How to cook Arroz Con Coliflor:
  1. In a casserole, put all soup stock ingredients together and add enough water (at least 6 cups) to cover.
  2. Simmer over low fire for 2 hours. Strain broth.
  3. In a paellera or large skillet, heat olive oil, saute garlic, and onions, add rice and cook until it becomes opaque.
  4. Add the soup stock. Arrange the cauliflower and garbanzos on top, sprinkle curry powder and saffron and season with salt and pepper.
  5. Slice Chorizo de Bilbao may be added if you wish. Cook the rice for about 20 minutes. Garnish with the sliced eggs.
Recipe by Panlasang Pinoy Meat Recipes at