Curried Cauliflower with Garlic Rice & Cilantro-Yogurt Sauce

Curried Cauliflower

with Garlic Rice & Cilantro-Yogurt Sauce

35 MIN
2 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Curried Cauliflower with Garlic Rice & Cilantro-Yogurt Sauce
Title
  • 1 head Colored, White, Or Romanesco Cauliflower
  • 2 cloves Garlic
  • 1 Poblano Pepper
  • ½ cup Plain Nonfat Greek Yogurt
  • 3 Tbsps Sweet Chili Sauce
  • ¼ cup Cilantro Sauce
  • 2 tsps Vadouvan Curry Powder
  • ½ cup Sushi Rice
time-saving
tips & techniques
How To: Prep Cauliflower Florets
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
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 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. 

Roast the vegetables:
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 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. 

Cook the rice:
3 Cook the rice:

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. 

Finish the vegetables & serve your dish:
4 Finish the vegetables & serve your dish:

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! 

Tips from Home Chefs

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Curried Cauliflower

Prepare the ingredients & make the sauce:
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 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. 

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 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. 

Roast the vegetables:
Cook the rice:
3 Cook the rice:

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. 

4 Finish the vegetables & serve your dish:

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! 

Finish the vegetables & serve your dish:
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