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Indian-Style Crispy Cauliflower
with Rice & Creamy Cilantro Sauce
40 MIN
2 Servings
From the Test Kitchen
In this hearty vegetarian dish, warming vadouvan curry powder lends vibrant flavor to our cauliflower—also coated with rice flour for an irresistibly crispy exterior, then finished with a layer of sweet chili sauce. It’s topped with a drizzle of creamy cilantro yogurt and a garnish of roasted peanuts, for a bit of crunch in each bite.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the 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 medium 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.
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 the cauliflower is 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.
5
Finish the cauliflower & serve your dish:
To the pan, add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. 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 sauce. Garnish with the chopped peanuts. Enjoy!
1
Prepare the ingredients & make the 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 medium 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.
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 the cauliflower is 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.
5
Finish the cauliflower & serve your dish:
To the pan, add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. 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 sauce. Garnish with the chopped peanuts. Enjoy!
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