Indian Lamb Chops wih Curried Cauliflower

Ingredients:
2 cups small cauliflower florets
2 4-to 5-ounce lamb shoulder blade chops
2 teaspoons curry powder, divided
1 tablespoon vegetable oil
1 teaspoon all purpose flour
1/4 cup low-salt chicken broth
1/4 cup whipping cream
2 tablespoons mango chutney
2 large green onions, chopped, divided

Directions:
Steam cauliflower until crisp-tender, about 4 minutes.
Transfer to bowl; sprinkle with salt and pepper.
Sprinkle lamb with salt, pepper,
and 3/4 teaspoon curry powder.
Heat oil in medium skillet over medium-high heat.
Sauté lamb to desired doneness,
4 to 5 minutes per side for medium-rare.
Transfer to plates. Pour off oil from skillet.
Add 1 1/4 teaspoons curry powder
and flour to skillet; whisk 15 seconds.
Add broth, cream, and chutney.
Boil until thick, whisking, 2 minutes.
Add cauliflower and half of
green onions; toss to heat through.
Spoon curried cauliflower over lamb.
Sprinkle with remaining green onions.