Curried Cauliflower with White Rice & Cilantro-Yogurt Sauce
Meal of the Month

Curried Cauliflower

with White Rice & Cilantro-Yogurt Sauce

35 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
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

    To top a simple bed of white rice, we’re bringing together a duo of roasted poblano peppers and vadouvan-spiced cauliflower with vibrant sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. It’s all finished with a drizzle of cooling yogurt mixed with our herbaceous cilantro sauce.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      420 Cals (est.)
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    fresh
    ingredients
    Curried Cauliflower with White Rice & Cilantro-Yogurt Sauce
    Title
    • 2 heads Cauliflower
    • 2 cloves Garlic
    • 2 Poblano Peppers
    • ½ cup Plain Nonfat Greek Yogurt
    • ¼ cup Sweet Chili Sauce
    • 2 tsps Vadouvan Curry Powder
    • ⅓ cup Crispy Onions
    • ¼ cup Cilantro Sauce
    • 1 cup Long Grain White Rice
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. 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.

    Cook the rice
    2 Cook the rice

    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.

    Prepare the remaining ingredients & make the sauce
    3 Prepare the remaining ingredients & make the sauce

    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.

    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, 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.

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

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    Curried Cauliflower

    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. 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.

    2 Cook the rice

    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.

    Cook the rice
    Prepare the remaining ingredients & make the sauce
    3 Prepare the remaining ingredients & make the sauce

    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.

    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, 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.

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

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