Curried Cauliflower

with Brown Rice & Cilantro-Yogurt Sauce

35 MIN

2 Servings

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From the Test Kitchen

To top a simple bed of brown rice, we’re bringing together a duo of roasted poblano pepper and vadouvan-spiced cauliflower with vibrant sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. It’s all finished with a drizzle of cooling yogurt mixed with our herbaceous cilantro sauce.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Brown Rice
1 Poblano Pepper
1 head Romanesco Cauliflower
½ cup Plain Nonfat Greek Yogurt
3 Tbsps Sweet Chili Sauce
¼ cup Cilantro Sauce
2 tsps Vadouvan Curry Powder

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Place in a large bowl. Add 1 teaspoon of olive oil and season with salt and pepper; stir to coat. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the seasoned pepper in an even layer to the other side of the sheet pan. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

3 Cook the rice

Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

4 Finish the vegetables & serve your dish

Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables and sauce. Enjoy!