lunch

Spanish-Style Cornish Hen with Riced Cauliflower and Toasted Sunflower Seeds

Name: Spanish-Style Cornish Hen with Riced Cauliflower and Toasted Sunflower Seeds
Ingredients: 221.0 g Cornish game hen, meat only, raw; 853.9 g Spanish style riced cauliflower with poblano peppers, tomatoes, and onions; 33.0 g Couscous, dry; 5.9 g Seeds, sunflower seed kernels, dried; 3.5g Watermelon, raw; 10ml California champagne vinegar

Nutrition

692

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Cornish game hen, meat only, raw221.0 g

Spanish style riced cauliflower with poblano peppers, tomatoes, and onions853.9 g

Couscous, dry33.0 g

Seeds, sunflower seed kernels, dried5.9 g

Watermelon, raw3.5g

California champagne vinegar10ml

Instructions

Preheat your oven to 400 deg F (200 deg C).

Season the cornish hen pieces with cumin and a touch of salt.

Arrange them on a parchment-lined tray and roast for 25-30 minutes until the skin is golden and the juices run clear.

While the hen roasts, prepare the couscous by pouring 120ml of boiling water over the dry grains; cover and let steam for 5 minutes.

In a separate skillet, sauté the Spanish-style riced cauliflower mixture over medium-high heat until the aromatics soften and the moisture evaporates, about 6 minutes.

Fluff the couscous with a fork and fold in the riced cauliflower.

To plate, create a bed of the couscous and cauliflower mixture, nestle the roasted hen on top, and finish with a bright splash of champagne vinegar and a sprinkle of toasted sunflower seeds for crunch.

The dish should smell of warm cumin and roasted peppers.