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Lemony Cauliflower Grenobloise

Kale & Bulgur Salad with Crunchy Croutons

Cooking time

25 minutes

Servings

2/4

Calories

950 /serving

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.

We will send you:

  • 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)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Medium pan
Zester
Sheet pan
Olive oil
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
72 g
Saturated Fat
22 g
Sodium
1170 mg
Total Carb
68 g
Sugars
10 g
Protein
21 g
Fibre
17 g
Preparation
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Roast the cauliflower
Preheat the oven to 450°F. Quarter the cauliflower lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer, cut-sides down, and roast, flipping halfway, 20 to 25 min., until tender. Set aside in a warm spot.
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Mise en place
Zest and juice the lemon. Remove the kale leaves from the stems; thinly slice the leaves into ribbons and place in a large bowl with a drizzle of oil. Massage the kale, 1 to 2 min., until softened. Pick the parsley leaves off the stems; keeping the leaves and stems separate, finely chop the stems.
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Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the parsley stems, lemon zest and 2 tbsp olive oil (double for 4 portions). Fluff and set aside in a warm spot.
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Toast the sunflower seeds
In a medium pan, heat a drizzle of oil on medium-high. Toast the sunflower seeds, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl and season with S&P. Wipe out and reserve the pan.
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Make the browned butter
In the same pan, melt 4 tbsp butter (double for 4 portions) on medium-high. Cook the capers and parsley leaves, 2 to 3 min., swirling the pan often, until the butter foams and turns a deep golden brown (be careful not to overcook, as the butter can burn easily). Remove from the heat and add ½ the lemon juice; season with S&P.
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Make the salad & serve
To the bowl of kale, add the remaining lemon juice, the croutons, bulgur and a drizzle of olive oil; season with the remaining spices and S&P. Toss well. Divide the salad and cauliflower between your plates. Garnish the salad with the sunflower seeds. Spoon the browned butter over the cauliflower. Bon appétit!