Indian-Spiced Cauliflower

Indian-Spiced Cauliflowerwith Spinach, Brown Rice, and Yogurt Sauce

After trying an amazing whole roasted cauliflower on a Culinary field trip, Chef Michelle knew she wanted to recreate this hearty veggie dish for the Plated menu. Following weeks of less-than-light holiday meals, this Indian-spiced cauliflower is a seriously delicious showstopper. The florets are marinated in a fragrant combination of vindaloo curry paste, yogurt, and ginger, then baked until golden brown. Served over brown rice with sautéed spinach, raisins, and an extra drizzle of yogurt sauce, this antioxidant-rich meal (bonus: with no trans fat!) is one you’ll swear by.

  • Holiday Hack
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Calories690
Protein22g
Total Carb117g
Total Fat13g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower florets
    cauliflower florets
  • orange
    orange
  • ginger
    ginger
  • garlic
    garlic
  • low-fat yogurt
    low-fat yogurt
  • vindaloo curry paste
    vindaloo curry paste
  • brown rice
    brown rice
  • baby spinach
    baby spinach
  • cilantro
    cilantro
  • shallot
    shallot
  • raisins
    raisins
  • white wine
    white wine

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet
  • 12" large pan