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About the Dish

  • Cauliflower

    Cauliflower

  • Shallot

    Shallot

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Capers

    Capers

  • Lemon

    Lemon

  • Red Pepper Flakes

    Red Pepper Flakes

  • Orzo

    Orzo

  • Kale

    Kale

  • Butter

    Butter

  • Walnuts

    Walnuts

METHOD

1
Please read entire recipe card before beginning. Preheat oven to 400ĚŠ F
2
Cut the cauliflower into florets. In a small kitchen bowl mix the cauliflower with 1 teaspoon of olive oil and a generous pinch of salt and pepper. Place the cauliflower on a baking pan and cook in the oven for 12 minutes. Then rotate and flip the florets and cook for 12 minutes more. While the cauliflower cooks proceed to the next step. Save the small kitchen bowl to use for making the salsa verde.
3
Remove and discard stems from the kale. Finely shred the leaves, and place them in a large mixing bowl.
4
To make the salsa verde: Peel and mince the garlic cloves. Peel, half and dice the shallot. Pick and roughly chop the parsley and oregano leaves. Half and juice the lemon, removing any seeds. In a small bowl mix the garlic, shallots, capers, chopped herbs, lemon juice, red pepper flakes, a pinch of salt and pepper and 2 tbsp olive oil. Mix thoroughly and set aside.
5
When the water comes to a boil add the orzo pasta and stir continuously. Cook the orzo for 7-8 minutes or until tender but not mushy. Remove 2 tbsp of hot pasta water and mix into the bowl of kale. Drain the orzo in a colander and add to the bowl of kale.
6
When the cauliflower has cooked and cooled slightly roughly chop it into smaller pieces. Add cauliflower to the kale and orzo along with 2 tsp butter. Mix to thoroughly combine. Season to taste with PeachDish salt.
7
Roughly chop or crumble the walnuts. Divide the pasta mixture onto two plates, drizzle the salsa verde on top and around the plate, finish with walnuts. Enjoy!