Lunch · Spanish · 10 min
Spanish-Style Cornish Hen with Riced Cauliflower and Toasted Sunflower Seeds
- Calories
- 692
- Protein
- 49g
- Carbs
- 74g
- Fat
- 18g
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
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Season the cornish hen pieces with cumin and a touch of salt.
- 03Arrange them on a parchment-lined tray and roast for 25-30 minutes until the skin is golden and the juices run clear.
- 04While the hen roasts, prepare the couscous by pouring 120ml of boiling water over the dry grains; cover and let steam for 5 minutes.
- 05In 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.
- 06Fluff the couscous with a fork and fold in the riced cauliflower.
- 07To 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.
- 08The dish should smell of warm cumin and roasted peppers.
Cook it with the whole plan around it
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