Spiced Cauliflower & Jasmine Rice

with Poblano Pepper & Cilantro-Yogurt Sauce

40 MIN

2 Servings

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From the Test Kitchen

In this recipe, cauliflower gets the star treatment: we’re quickly braising it, then dusting it with flour and a vibrant spice
blend before returning it to the pan, for crispy results. Coated in sweet chili sauce (along with poblano pepper) and served over rice, it all makes for irresistible vegetarian fare. (Chefs, your cauliflower may be white, orange, green, or purple!)

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Jasmine Rice
2 cloves Garlic
1 head Cauliflower
1 Lime
1 bunch Cilantro
3 Tbsps Roasted Cashews
1 1-Inch Piece Ginger
⅓ cup Rice Flour
¼ cup Sweet Chili Sauce
2 tsps Cauliflower Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Ancho Chile Powder, Ground Turmeric, Ground Cardamom, Cayenne Pepper, & Ground Nutmeg)
½ cup Plain Greek Yogurt
1 Poblano Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the cilantro-yogurt sauce:

Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small pieces. Peel and finely chop the ginger. Roughly chop the cashews. Roughly chop the cilantro leaves and stems. Peel and finely chop the garlic. Quarter the lime. In a bowl, combine the yogurt, half the cilantro, half the garlic, and the juice of 2 lime wedges; season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling the pepper.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

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; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water; cook, stirring occasionally, 5 to 6 minutes, or until the cauliflower is slightly softened and the water has cooked off. Transfer to a large bowl. Wipe out the pan.

4 Coat & crisp the cauliflower:

While the rice continues to cook, add the flour and spice blend to the bowl of cooked cauliflower; season with salt and pepper. Carefully toss to coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of cauliflower sizzles immediately when added to the pan, add the coated cauliflower in a single layer (tapping off any excess coating before adding). Cook, turning occasionally, 4 to 6 minutes, or until golden brown and crispy.

5 Add the pepper & aromatics:

Add the pepper to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the ginger, cashews, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant.

6 Finish the vegetables & plate your dish:

Add the sweet chili sauce to the pan; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Divide the cooked rice and finished vegetables between 2 dishes. Top with the juice of the remaining lime wedges. Garnish with the remaining cilantro. Serve with the cilantro-yogurt sauce on the side. Enjoy!