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In this hearty vegetarian dish, warming vadouvan curry powder lends vibrant flavor to our cauliflower, which we’re roasting alongside smoky poblano pepper, then finishing with a layer of sweet chili sauce. It’s topped with a drizzle of creamy cilantro yogurt for cooling contrast.
13 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
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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 out and discard the stem, ribs, and seeds of the pepper; 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 separate bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper.
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.
Meanwhile, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
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 sauce. Enjoy!
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