Meal Kit
Indian Butter Cauliflower
with jasmine rice and pickled shallots
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Peanuts
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Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- ¾ cup Jasmine Rice
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4 oz. Butter Chicken Sauce
- 1 Lime
- 2 oz. Peas
- 1 Shallot
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1 oz. Roasted Peanuts
- 2 Green Onion
- ¼ oz. Cilantro
- 2 tsp. Sazon Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories640
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Carbohydrates88g
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Net Carbs78g
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Fat26g
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Protein16g
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Sodium1440mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prep
chop cilantro
chop peanutsslice and separate green onionscut cauliflower into bite size floretsmince shallotjuice lime and combine with shallot to pickle -
2 cooking rice
rice, 1.5 cup water, 1/4 t salt standard time
once cooked fold in tops of green onions -
3 cooking cauliflower
while rice cooks, large nonstick medium high heat 1 T oil
add cauliflower sear 3-4 minutes, stir add green onion bottoms, pinch pepper and 1/4 t salt cook 1 minuteadd seasoning, butter sauce, peas and 1/4 c water, cover with lidcook 5 minutes over medium heat until tender -
4 plate
plate
top with cilantro, peanuts and pickled shallots
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