Curry-Roasted Cauliflower with Garlic Rice & Cilantro-Yogurt Sauce

Curry-Roasted Cauliflower

with Garlic Rice & Cilantro-Yogurt Sauce

Group Created with Sketch. 35 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
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To top a simple bed of aromatic rice, we’re bringing together a duo of roasted cauliflower and poblano pepper with sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. It’s all complete with a drizzle of cooling yogurt mixed with our herbaceous cilantro sauce.

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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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 off and discard the stem of the pepper; remove the core, then 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 bowl, combine the yogurt and half the cilantro sauce (you will have extra); 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 diced 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:

While the vegetables roast, 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 off and discard the stem of the pepper; remove the core, then 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 bowl, combine the yogurt and half the cilantro sauce (you will have extra); 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 diced 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:

While the vegetables roast, 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: