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Coconut Curry-Braised Cauliflower Fill 1 Created with Sketch.

with Aromatic Basmati Rice & Cilantro Chutney

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Hearty, adaptable and hard to resist, cauliflower isn’t just for side dishes. In this recipe, its nutty, slightly sweet flavor takes center stage when oven-braised with warming curry powder and rich coconut milk. Aromatic basmati rice cooked with juicy golden raisins, ginger and fragrant Indian spices is the perfect accompaniment, while a quick chutney of cilantro and honey adds a refreshing burst of herbaceous sweetness.

fresh
ingredients
Coconut Curry-Braised Cauliflower  with Aromatic Basmati Rice & Cilantro Chutney
Title
  • ¾ cup Brown Basmati Rice
  • 1¾ cups Coconut Milk
  • 1 head Cauliflower
  • 1 Lime
  • 1 large bunch Cilantro
  • 3 Tbsps Golden Raisins
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Madras Curry Powder
  • 1 Tbsp Honey
  • 1 Tbsp Aromatic Rice Spice Blend (Garam Masala, Whole Brown Mustard Seeds, Whole Nigella Seeds & Whole Cumin Seeds)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into large florets. Quarter the lime. Finely chop the cilantro leaves and stems. Peel and mince the ginger.

Make the aromatic rice:
2 Make the aromatic rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and spice blend; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the rice, raisins, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in warm place.

Braise the cauliflower:
3 Braise the cauliflower:

While the rice cooks, place the cauliflower in a baking dish. Add the coconut milk (shaking the can before opening) and curry powder; season with salt and pepper. Stir to thoroughly combine. Bake 24 to 26 minutes, or until the cauliflower is lightly browned and tender when pierced with a knife.

Make the cilantro chutney:
4 Make the cilantro chutney:

While the rice cooks, in a small bowl, combine the cilantro, honey and the juice of all 4 lime wedges; season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Divide the aromatic rice between 2 dishes. Top with the braised cauliflower and some of the coconut curry sauce from the baking dish. Garnish with the cilantro chutney. Enjoy!

Tips from Home Chefs

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into large florets. Quarter the lime. Finely chop the cilantro leaves and stems. Peel and mince the ginger.

2 Make the aromatic rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and spice blend; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the rice, raisins, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in warm place.

Make the aromatic rice:
3 Braise the cauliflower:

While the rice cooks, place the cauliflower in a baking dish. Add the coconut milk (shaking the can before opening) and curry powder; season with salt and pepper. Stir to thoroughly combine. Bake 24 to 26 minutes, or until the cauliflower is lightly browned and tender when pierced with a knife.

4 Make the cilantro chutney:

While the rice cooks, in a small bowl, combine the cilantro, honey and the juice of all 4 lime wedges; season with salt and pepper to taste.

Make the cilantro chutney:
Plate your dish:
5 Plate your dish:

Divide the aromatic rice between 2 dishes. Top with the braised cauliflower and some of the coconut curry sauce from the baking dish. Garnish with the cilantro chutney. Enjoy!