Curried Cauliflower with Brown Rice & Cilantro-Yogurt Sauce

Curried Cauliflower

with Brown Rice & Cilantro-Yogurt Sauce

35 MIN
4 Servings
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From the Test Kitchen

You’ll make the cooling sauce that tops sautéed poblanos and vadouvan-roasted cauliflower simply by combining creamy yogurt with our flavor-packed cilantro sauce. Along with a bed of hearty brown rice, it’s perfect for adding cooling balance to this dynamic, Indian-inspired dish.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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ingredients
Curried Cauliflower with Brown Rice & Cilantro-Yogurt Sauce
Title
  • 2 heads Cauliflower
  • 2 cloves Garlic
  • 2 Poblano Peppers
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Sweet Chili Sauce
  • ¼ cup Cilantro Sauce
  • ⅓ cup Crispy Onions
  • 2 tsps Vadouvan Curry Powder
  • 1⅛ cups Brown Rice
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Cut out and discard the cores of the cauliflower; cut into small florets. Transfer to a large bowl; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat. Reserving the bowl, evenly divide between two sheet pans; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

Meanwhile, peel and roughly chop 2 cloves of garlic. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper. 

Cook the rice:
3 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Cook the peppers:
4 Cook the peppers:

Once the cauliflower has roasted about 20 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the reserved bowl.

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Transfer the roasted cauliflower to the bowl of cooked peppers. Add the sweet chili sauce; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, sauce, and crispy onions. Enjoy!

Tips from Home Chefs

Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Cut out and discard the cores of the cauliflower; cut into small florets. Transfer to a large bowl; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat. Reserving the bowl, evenly divide between two sheet pans; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & make the sauce:

Meanwhile, peel and roughly chop 2 cloves of garlic. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper. 

Prepare the remaining ingredients & make the sauce:
Cook the rice:
3 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly. 

4 Cook the peppers:

Once the cauliflower has roasted about 20 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the reserved bowl.

Cook the peppers:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Transfer the roasted cauliflower to the bowl of cooked peppers. Add the sweet chili sauce; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, sauce, and crispy onions. Enjoy!

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