Curried Cauliflower with Garlic Rice & Cilantro Mayo

Curried Cauliflower

with Garlic Rice & Cilantro Mayo

35 MIN
2 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

To top a simple bed of garlic white 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 mayonnaise mixed with our herbaceous cilantro sauce.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Curried Cauliflower with Garlic Rice & Cilantro Mayo
Title
  • ½ cup Long Grain White Rice
  • 1 head Cauliflower
  • 1 Poblano Pepper
  • 2 cloves Garlic
  • 3 Tbsps Sweet Chili Sauce
  • ¼ cup Cilantro Sauce
  • ¼ cup Mayonnaise
  • 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
How To: Prep Cauliflower Florets
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
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. Peel and roughly chop 2 cloves of garlic. 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. Thoroughly wash your hands immediately after handling the pepper. In a large bowl, combine the diced pepper and 1 teaspoon of olive oil; season with salt and pepper. Stir to coat. In a separate bowl, whisk together the mayonnaise and cilantro sauce; season with salt and pepper. 

Roast the vegetables
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. 

Cook the rice
3 Cook the rice

Meanwhile, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Finish the vegetables & serve your dish
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 cilantro mayo. Enjoy!  

Tips from Home Chefs

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Curried Cauliflower

Prepare the ingredients & make the sauce
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. Peel and roughly chop 2 cloves of garlic. 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. Thoroughly wash your hands immediately after handling the pepper. In a large bowl, combine the diced pepper and 1 teaspoon of olive oil; season with salt and pepper. Stir to coat. In a separate bowl, whisk together the mayonnaise 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. 

Roast the vegetables
Cook the rice
3 Cook the rice

Meanwhile, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

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 cilantro mayo. Enjoy!  

Finish the vegetables & serve your dish
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