Blackened Cauliflower
with Mojo Verde & 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 and 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 blend
- 2 tbsp polenta
- 6 oz wild rice
- 13.4 oz sweet corn, drained and rinsed
- 3 mini sweet pepper, thinly sliced into rings and trimmed
- 1 avocado, halved, peeled and diced
- 1 lime (divided), half juiced and half cut into wedges
- 6 tbsp mojo verde sauce (divided)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine cauliflower, 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-serving meal: use ¼ cup vegetable oil, ½ tsp pepper)
Combine rice, ¾ cup water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender, 28 to 32 minutes. Drain any remaining water and transfer to medium bowl. Set side to cool slightly. (4-serving meal: use 1½ cups water)
Add corn, peppers, avocado, lime juice, just half the mojo verde, and 1 tbsp vegetable oil to bowl with cooked rice. Season to taste with salt and pepper.
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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