Curried Cauliflower with Garlic Rice & Cilantro-Yogurt Sauce
Customer Favorite

Curried Cauliflower

with Garlic Rice & Cilantro-Yogurt Sauce

Group Created with Sketch. 35 min
Vegetarian WW™ Approved Plant-Forward 500 Calories Or Less i
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Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 420 Cals/serving
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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

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tips & techniques
Prepare & roast the cauliflower:
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. 

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:

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. 

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, 4 to 5 minutes, or until lightly browned and softened. Transfer to a large 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! 

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Prepare & roast the cauliflower:
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. 

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

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!