Indian-Style Crispy Cauliflower with Rice & Creamy Cilantro Sauce
Customer Favorite

Indian-Style Crispy Cauliflower

with Rice & Creamy Cilantro Sauce

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
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. 

Cook the rice:
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. 

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 the cauliflower is 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:

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!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
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. 

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 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. 

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

Browse Steps
1 of 5