Lemony Cauliflower Grenobloise
Kale & Bulgur Salad with Crunchy Croutons
950 cals
25 mins
Description
Lemon? Check. Butter? Check. Capers? Check. Parsley? Check. The key elements of the classic French grenobloise are at your fingertips. This well-balanced sauce is often used with fish, and when applied to cauliflower it shines just as brightly. Get those big, chunky-cut florets ready for a sumptuous shower by popping them into the oven to soften and brown. Meantime, a citrus-splashed kale and bulgur salad has croutons and toasty sunflower seeds for crunch.
Contains:
Milk, Mustard, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
1 Bunch of parsley
1 Lemon
½ Bunch of kale
1 Head of cauliflower
78g Medium bulgur
20g Capers
25g Sunflower seeds
25g Croutons
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Nutrition
Total fat | 72g |
Saturated Fat | 22g |
Sodium | 1170mg |
Total carbs | 68g |
Sugar | 10g |
Protein | 21g |
Fibres | 17g |