|2 servings||calories per servings 550||protein serving 16 g||carbs per serving 82 g||total fat per serving 21 g|
With tender cauliflower over a bed of savory brown rice pilaf, this special dinner is warm and inviting; something worth coming home to any day of the week. Gremolata, which is similar to pesto but more rustic and less sauce-like, adds a kick to brighten it all up. Despite being entirely plant-based, each serving of this meal packs a whopping amount of protein, as well as plenty of fiber – nearly half of the daily recommendation!
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||82 g|
|Dietary Fiber||13 g|
MISE EN PLACE
• Heat oven to 425° F.
• Halve onion. Peel and dice 1 half (save remaining half for another use).
• Remove and thinly slice greens stems. Thinly slice leaves.
• Mince garlic.
• Halve cauliflower. Cut 1 half into 2 pieces (save remaining half for another use.)
• Zest and juice lemon.
• Peel grapefruit. Cut flesh into segments, reserving juice.
• Finely chop sunflower seeds.
• Pick and finely chop parsley leaves.
• Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil, onion, greens stems and half of garlic. Cook until fragrant, 2-3 minutes.
• Add rice. Cook, stirring frequently, until rice appears glassy, about 2 minutes.
• Add 1 3/4 cups water. Increase heat to high. When water boils, cover pan, and reduce heat. Simmer until rice is tender, about 35 minutes.
Place cauliflower cut-side down on a baking sheet. Rub with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Roast cauliflower 15 minutes.
• Flip to other side. Roast until golden and tender, about 10 minutes more.
• In a large bowl, whisk together lemon juice, grapefruit juice, 1 tablespoon water, 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Remove and reserve 1 tablespoon dressing.
• Toss greens with dressing, crushing the leaves.
• Gently fold in grapefruit segments.
In a bowl, combine sunflower seeds, parsley, remaining garlic, lemon zest and reserved dressing.
• Taste rice, and adjust seasoning as desired.
• Divide rice and cauliflower between 2 plates.
• Top with sunflower seed gremolata. Serve salad on the side, and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...