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Indian-Style Cauliflower Fill 1 Created with Sketch.

over Curry Rice

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 420 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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Prepare the ingredients:
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.

Cook the rice:
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.

Start the cauliflower:
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.

Finish the cauliflower & serve your dish:
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Cook the rice:
Start the cauliflower:
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!

Finish the cauliflower & serve your dish: