Blackened Cauliflower
with Avocado & Wild Rice Salad
Despite its name, wild rice isn't actually rice at all! These grains are the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. We paired wild rice with creamy avocado and a zippy mojo verde for a bright, wholesome corn salad. A light dusting of polenta and blackening seasoning give roasted cauliflower a bit of crunch and savory spice.
Nutrition (per serving)
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INGREDIENTS
- 1 cauliflower head, cut into florets
- 1 tsp bay seasoning
- 2 tbsp polenta
- 6 oz wild rice
- 13.4 oz sweet corn, drained and rinsed
- 3 mini sweet peppers, trimmed, deseeded and thinly sliced into rings
- 1 avocado, halved, peeled and diced
- 1 lime, half juiced and half cut into wedges
- 6 tbsp mojo verde sauce (divided)
- 2 tbsp + 1 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine cauliflower, just 1 tsp bay seasoning, polenta, 2 tbsp vegetable oil, and ¼ tsp pepper in large bowl and toss. Transfer to baking sheet and roast until cauliflower is slightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through. (4-servings: use ¼ cup vegetable oil, ½ tsp pepper)
Combine rice, corn, peppers, avocado, lime juice, just half the mojo verde, and 1 tsp vegetable oil in large bowl and toss to coat. Season to taste with salt and pepper. (4-servings: use 2 tsp olive oil)
Divide avocado-wild rice salad between bowls. Top with blackened cauliflower, drizzle with remaining mojo verde, and serve with lime wedges. Dig in!
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