We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Curried Cauliflower
with Garlic Rice & Cilantro-Yogurt Sauce
35 MIN
4 Servings
From the Test Kitchen
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
Wellness Details
WW™ Approved
Plant-Forward
500 Calories Or Less
-
NutritionPER SERVING
-
Calories420 Cals (est.)
View Full Nutrition
Download
Please 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.
fresh
ingredients
Title
- 1 cup Jasmine Rice
- 2 heads Colored, White, Or Romanesco Cauliflower
-
2 cloves Garlic
- 2 Poblano Peppers
- ½ cup Plain Nonfat Greek Yogurt
- ¼ cup Sweet Chili Sauce
-
¼ cup Cilantro Sauce
-
⅓ cup Crispy Onions
-
2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered