Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Indian-Style Cauliflower
over Curry Rice
30 MIN
2 Servings
From the Test Kitchen
To top fragrant spiced rice, we’re cooking gorgeous green romanesco cauliflower until tender alongside sweet onion, piquant mustard seeds, and savory tomato chutney. It’s all finished with a dollop of creamy, cooling tzatziki sauce.
Get Cooking-
NutritionPER SERVING
-
Calories420 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- ½ cup Jasmine Rice
- 1 head Romanesco Cauliflower
- 2 cloves Garlic
-
1 Yellow Onion
- 1 Lime
- 1½ tsps Brown & Yellow Mustard Seeds
- 2 Tbsps Fromage Blanc
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 2 tsps Vadouvan Curry Powder
-
2 Tbsps Savory Tomato Chutney
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve, peel, and thinly slice the onion. If necessary, peel 2 cloves of garlic, then roughly chop. Quarter the lime.
2
Cook the rice:
In a small pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Start the cauliflower:
While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/3 cup of water (carefully, as the liquid may splatter) and loosely cover the pan with foil. Cook, without stirring, 3 to 4 minutes, or until softened and the water has cooked off. Remove and discard the foil. Add the sliced onion, chopped garlic, and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.
4
Finish the cauliflower & serve your dish:
Add the tomato chutney and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Add the fromage blanc and the juice of 2 lime wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished cauliflower and tzatziki. Serve with the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve, peel, and thinly slice the onion. If necessary, peel 2 cloves of garlic, then roughly chop. Quarter the lime.
2
Cook the rice:
In a small pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Start the cauliflower:
While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/3 cup of water (carefully, as the liquid may splatter) and loosely cover the pan with foil. Cook, without stirring, 3 to 4 minutes, or until softened and the water has cooked off. Remove and discard the foil. Add the sliced onion, chopped garlic, and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.
4
Finish the cauliflower & serve your dish:
Add the tomato chutney and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Add the fromage blanc and the juice of 2 lime wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished cauliflower and tzatziki. Serve with the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs