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Curried Cauliflower
with Garlic Rice & Cilantro-Yogurt Sauce
35 min
Vegetarian
WW™ Approved
Plant-Forward
500 Calories Or Less
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
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4 Servings
- Est. 420 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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 fluffy jasmine rice, it’s perfect for adding cooling balance to this dynamic, Indian-inspired dish.
10 green SmartPoints®
10 blue SmartPoints®
10 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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1 cup Jasmine Rice
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2 heads Colored, White, Or Romanesco Cauliflower
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2 cloves Garlic
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2 Poblano Peppers
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½ cup Plain Nonfat Greek Yogurt
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¼ cup Sweet Chili Sauce
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¼ cup Cilantro Sauce
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⅓ cup Crispy Onions
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2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the cauliflower:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Divide between two separate sheet pans. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat; 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.
3
Cook the rice:
In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups 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
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, 4 to 5 minutes, or until lightly browned and softened. Transfer to a large bowl.
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!
1
Prepare & roast the cauliflower:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Divide between two separate sheet pans. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat; 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.
3
Cook the rice:
In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups 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
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, 4 to 5 minutes, or until lightly browned and softened. Transfer to a large bowl.
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
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