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Spiced Cauliflower & Poblano Pepper Fill 1 Created with Sketch.

with Jasmine Rice & Cilantro-Yogurt Sauce

Customer Favorite
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re cooking our cauliflower twice for a tender interior and crusty exterior: braising it, then dusting it with flour and a vibrant spice blend before returning it to the pan to crisp. For a seasonal addition, we’re also stirring in mild cubanelle pepper. Just before serving, we’re coating the vegetables in a tangy-sweet sauce and cooking them a bit more to meld the flavors. Served atop fluffy jasmine rice along with a cooling raita-style sauce, it all makes for a meal that’s sure to stir the senses.

fresh
ingredients
Spiced Cauliflower & Poblano Pepper with Jasmine Rice & Cilantro-Yogurt Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
 Prepare the ingredients & make the cilantro-yogurt sauce:
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 florets. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. 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.

Cook the rice:
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.

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; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water and 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.

Coat & crisp the cauliflower:
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 pinch of flour sizzles immediately when added to the pan, add the coated cauliflower (tapping off any excess coating) in a single layer. Cook, turning occasionally, 4 to 6 minutes, or until golden brown and crispy on all sides.

Add the pepper & aromatics:
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.

Finish & plate your dish:
6 Finish & plate your dish:

Add the sweet chili sauce to the pan and 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 and spoonfuls of the cilantro-yogurt sauce. Serve with any remaining yogurt sauce on the side. 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.

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Get This Recipe Delivered
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 florets. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. 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.

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.

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; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water and 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 pinch of flour sizzles immediately when added to the pan, add the coated cauliflower (tapping off any excess coating) in a single layer. Cook, turning occasionally, 4 to 6 minutes, or until golden brown and crispy on all sides.

Coat & crisp the cauliflower:
Add the pepper & aromatics:
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 & plate your dish:

Add the sweet chili sauce to the pan and 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 and spoonfuls of the cilantro-yogurt sauce. Serve with any remaining yogurt sauce on the side. Enjoy!

Finish & plate your dish: