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Curried Cauliflower
with Garlic Rice & Cilantro-Yogurt Sauce
35 minWellness at Blue Apron
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2 Servings
- Est. 470 Cals/serving
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You’ll make the cooling sauce that tops roasted poblano and vadouvan-spiced cauliflower simply by combining creamy yogurt with our flavor-packed cilantro sauce. Along with a bed of fluffy jasmine rice, it’s perfect for adding cooling balance to this dynamic, Indian-inspired dish.
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1
Prepare the ingredients & make the sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. 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; remove the core, 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 bowl, combine the yogurt and half the cilantro sauce (you will have extra); 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 diced pepper in an even layer to the other side of the sheet pan. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the rice:
While the vegetables roast, in a small pot, combine the rice, chopped garlic, 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. Cover to keep warm.
4
Finish the vegetables & serve your dish:
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!
1
Prepare the ingredients & make the sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. 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; remove the core, 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 bowl, combine the yogurt and half the cilantro sauce (you will have extra); 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 diced pepper in an even layer to the other side of the sheet pan. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the rice:
While the vegetables roast, in a small pot, combine the rice, chopped garlic, 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. Cover to keep warm.
4
Finish the vegetables & serve your dish:
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!
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