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Indian-Style Crispy Cauliflower Fill 1 Created with Sketch.

with Rice & Creamy Cilantro Sauce

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories

In this hearty vegetarian dish, warming vadouvan curry powder lends vibrant flavor to our cauliflower, coated with rice flour for an irresistibly crispy exterior, then finished with a layer of sweet chili sauce

Get Cooking
fresh
ingredients
Indian-Style Crispy Cauliflower with Rice & Creamy Cilantro Sauce
Title
  • ½ cup Jasmine Rice
  • 1 Poblano Pepper
  • 2 cloves Garlic
  • 1 head Cauliflower
  • ⅓ cup Cilantro Sauce
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Rice Flour
  • 1 Tbsp Rice Vinegar
  • ½ cup Plain Greek Yogurt
  • 3 Tbsps Sweet Chili Sauce
  • 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
step-by-step
instructions
 Prepare the ingredients & make the yogurt sauce:
1 Prepare the ingredients & make the yogurt sauce:

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. Roughly chop the peanuts. In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling. 

Cook the rice:
2 Cook the rice:

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. 

Start the cauliflower:
3 Start the cauliflower:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until softened and the water has cooked off. Turn off the heat and transfer to a large bowl. Wipe out the pan.

Coat & crisp the cauliflower:
4 Coat & crisp the cauliflower:

While the rice continues to cook, add the flour and curry powder to the bowl of cooked cauliflower; season with salt and pepper. Stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of cauliflower sizzles immediately when added, add the coated cauliflower in an even layer (tapping off any excess coating before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until golden brown and crispy.

Finish the cauliflower & serve your dish:
5 Finish the cauliflower & serve your dish:

Add the diced pepper to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sweet chili sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished cauliflower and yogurt sauce. Garnish with the chopped peanuts. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
 Prepare the ingredients & make the yogurt sauce:
1 Prepare the ingredients & make the yogurt sauce:

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. Roughly chop the peanuts. In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling. 

2 Cook the rice:

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. 

Cook the rice:
Start the cauliflower:
3 Start the cauliflower:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until softened and the water has cooked off. Turn off the heat and transfer to a large bowl. Wipe out the pan.

4 Coat & crisp the cauliflower:

While the rice continues to cook, add the flour and curry powder to the bowl of cooked cauliflower; season with salt and pepper. Stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of cauliflower sizzles immediately when added, add the coated cauliflower in an even layer (tapping off any excess coating before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until golden brown and crispy.

Coat & crisp the cauliflower:
Finish the cauliflower & serve your dish:
5 Finish the cauliflower & serve your dish:

Add the diced pepper to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sweet chili sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished cauliflower and yogurt sauce. Garnish with the chopped peanuts. Enjoy!