Curried 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. Transfer to a large bowl; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat. Reserving the bowl, evenly divide between two sheet pans; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper.

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, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the reserved bowl.

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. Drizzle with the sauce. Garnish with the crispy onions. Enjoy!