About the Dish

  • Greens

    Greens

  • Onion

    Onion

  • Garlic

    Garlic

  • Brown Basmati Rice

    Brown Basmati Rice

  • Cauliflower

    Cauliflower

  • Lemon

    Lemon

  • Grapefruit

    Grapefruit

  • Sunflower Seeds

    Sunflower Seeds

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Halve cauliflower. • Peel and dice half of onion. Reserve other half for another use. • Mince garlic. • Remove and thinly slice greens stems. Thinly slice leaves. • Zest and juice lemon. • Pick parsley and finely chop leaves. • Separate citrus into segments, reserving juice. • Finely chop sunflower seeds.
2
• Place a saucepan with a lid over medium heat. • Add 1 teaspoon olive oil, green stems, onion and half of garlic. Cook until fragrant, 2-3 minutes. •Add rice, and cook 2-3 minutes more, stirring frequently. • Add 1 3/4/ cups water, increase heat to high and bring to boil • Cover pot, reduce heat to a simmer and cook until rice is tender, about 35 minutes.
3
Place cauliflower on baking sheet, cut side down. Rub with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
4
• Roast cauliflower in oven, 15 minutes. • Flip to other cut side, and roast until golden and tender, about 10 minutes more.
5
• In a large bowl, whisk together lemon juice, 1 tablespoon water, 2 tablespoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Remove and reserve 1 tablespoon vinaigrette.
6
• Toss greens with vinaigrette, crushing the leaves. • Gently fold in citrus segments.
7
In a small bowl, combine sunflower seeds, parsley, remaining garlic, zest and reserved 1 tablespoon vinaigrette.
8
• Taste rice, and adjust seasoning as desired. Divide rice and cauliflower between plates. • Top with sunflower seed gremolata and serve salad on the side. Enjoy!

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