Your choice of protein with roasted red pepper ajvar and cauliflower

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Your choice of protein with roasted red pepper ajvar and cauliflower

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 500 Calories/Serving

15–20 Minutes

Olive lovers, unite! Briny Kalamata olives mingle with cauliflower, almonds, and tomatoes in a Mediterranean side dish that cooks up in a few.

Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your bag:
Your choice of protein
1 head organic cauliflower
Pitted Kalamata olives
Sliced almonds
Organic grape or cherry tomatoes
Sunbasket roasted red pepper ajvar (pureed roasted eggplant - roasted red peppers - extra virgin olive oil - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)

Nutrition per serving

Calories 500, Total Fat 32g (41% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 700mg (30% DV), Total Carb. 21g (8% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Wash produce before use

Cook your protein

Pat your protein dry with a paper towel. Season with salt and pepper.

Steaks: In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, and 6 to 8 minutes for top sirloins.

Chicken: In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes.

Halibut: In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the halibut and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Transfer your protein to a plate. Do not clean the pan.

Prep and cook the cauliflower

Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks

In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, for 2 minutes. Add the olives, almonds, and tomatoes and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables are tender and heated through, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

Heat the ajvar

In the same pan, stir in the roasted red pepper ajvar and cook over medium heat until heated through, 30 seconds to 1 minute. Remove from the heat.

Serve

Transfer your protein and cauliflower mixture to individual plates. Spoon the ajvar over your protein and serve.

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