Curry-Roasted Cauliflower & Cilantro Yogurt Fill 1 Created with Sketch.

over Garlic Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
10 Smart Points

You’ll make the cooling sauce that tops roasted poblano and vadouvan-spiced cauliflower simply by combining creamy yogurt with our verdant cilantro sauce. It’s all served over a bed of aromatic garlic rice, which is perfect for catching all of the delicious, vibrant flavors

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Curry-Roasted Cauliflower & Cilantro Yogurt over Garlic Rice
Title
  • ½ cup Jasmine Rice
  • 1 head 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
tried-and-true
kitchen tools
step-by-step
instructions
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, combine 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 lightly 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 1 cup 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. 

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

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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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, combine 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 lightly 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 1 cup 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 Finish the vegetables & serve your dish:

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: