Indian Butter Cauliflower
with jasmine rice and pickled shallots
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Peanuts
Chef
Patrick Le Beau
In Your Box (serves 2)
- 2 tsp. Sazon Seasoning
- 2 Green Onion
- 2 oz. Peas
- 12 oz. Cauliflower Florets
- ¼ oz. Cilantro
- ¾ cup Jasmine Rice
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4 oz. Butter Chicken Sauce
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1 oz. Roasted Peanuts
- 1 Lime
- 1 Shallot
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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Calories623
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Carbohydrates88g
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Fat25g
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Protein16g
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Sodium1430mg
Recipe Steps
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1 prep
chop cilantro chop peanuts slice and separate green onions cut cauliflower into bite size florets mince shallot juice lime and combine with shallot to pickle
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2 cooking rice
rice, 1½ cup water, ¼ t salt standard time once cooked fold in tops of green onions
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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 ¼ t salt cook 1 minute add seasoning, butter sauce, peas and ¼ c water, cover with lid cook 5 minutes over medium heat until tender
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4 plate
plate top with cilantro, peanuts and pickled shallots
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