Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein
Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein
Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein
Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein

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

Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein

Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 630 Calories/Serving

30–45 Minutes

Peruvian roasted chicken is traditionally marinated in chile and spices, then skewered on a spit and cooked until crisp, juicy, and smoke-kissed. Our spin skips the rotisserie oven but gives you all the brilliant flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • Your choice of protein
  • Sunbasket brasa marinade (lime juice - extra virgin olive oil - honey - garlic - cumin - sweet smoked paprika - coriander - dried Mexican oregano)
  • 1 organic red onion
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • 1 head organic cauliflower
  • 1 organic orange
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket cilantro-lime aioli (mayo - Greek yogurt - lime juice - cilantro - kosher salt - sugar - lime zest - onion powder - granulated garlic)
Chef's Tip

To supreme, or not to supreme? If it’s smooth citrus segments you seek, then supreme away. Just slice off both ends of the orange and stand the fruit upright. Cut downward along the outer edge of the flesh, following the curve of the fruit, to remove the peel and pith one section at a time. Repeat until fully peeled. Using a paring knife, cut along both sides of each segment, releasing it from the translucent skin (the membrane). Voilà! 

Nutrition per serving

Calories 630, Total Fat 44g (56% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 280mg (12% DV), Total Carb. 37g (13% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 7g Added Sugars, 14% DV), Protein 29g
Contains: Milk, Eggs

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and marinate your protein

  • Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Shrimp and scallops: Rinse and drain, then pat dry on a paper-towel-lined plate. 
  • Steaks and pork chops: Pat dry with a paper towel; cut against the grain into ½-inch-thick strips. 

In a medium bowl, combine your protein and the brasa marinade; season lightly with salt and pepper and toss to coat. Let stand while you prepare the onion and the cauliflower “rice.”

2

Pickle the onion

  • Peel and thinly slice enough onion to measure 1 cup [1½ cups].

In a small bowl, combine the onion and quick-pickle brine. Season lightly with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep and cook the orange–cauliflower “rice”

  • Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 
  • Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ¼-inch-thick slices. Discard any seeds. Alternatively, see Chef’s Tip on supreming. 
  • Remove any coarse stems from the cilantro sprigs. Strip half the cilantro leaves from the stems and set aside for the pickled onion. Coarsely chop the remaining leaves and stems.

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and stir in the orange and chopped cilantro leaves and stems. Season to taste with salt and pepper. Transfer to a medium bowl and cover partially to keep warm. Wipe out the pan.

4

Cook your protein

In the same pan used for the cauliflower “rice,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon or tongs, remove your protein from the marinade, letting the excess marinade drip back into the bowl.

Add your protein to the pan and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for jumbo shrimp, scallops, steak or pork; and 6 to 8 minutes for chicken. Transfer to a plate. Meanwhile, finish the pickled onion.

5

Finish the pickled onion

Drain off the liquid from the pickled onion, add the whole cilantro leaves, and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the orange–cauliflower “rice” to individual bowls and top with your protein. Garnish with the pickled onion, drizzle with the cilantro-lime aioli, and serve. 

Kids Can!
  • Measure the onion.
  • Stir the pickled onion. 
  • Peel the orange by hand.
  • Strip half the cilantro leaves from the stems.
  • Garnish with the pickled onion.