Fresh from Green Gate Farms this week, my CSA share this week included turnips, kale, beautiful rainbow chard, green garlic, green onions, broccoli and cauliflower. This recipe can be made as a side or as a main.

Roasted Turnips, Braised Greens and Cauliflower Couscous

Serves 2 as a side dish or double the recipe for 2 main vegetarian dishes

Ingredients

1/2 bunch turnips, washed and topped
florets from 1 head of cauliflower
1/2 tsp cumin
1/2 tsp coriander
4 leaves of rainbow chard, chopped
4 leaves of kale, chopped
2 cloves garlic, minced and divided
1 lemon, juice of
1 tbsp green onions

Method

Toss half the cauliflower florets and the turnips in the olive oil, spices, salt and half of the minced garlic. Roast on 400 for 20 minutes.

Meanwhile, pulse the other half of the cauliflower florets in a food processor until the texture resembles couscous.

In a heavy bottomed pan, heat the olive oil on medium high heat. Add the remaining garlic and stir for a minute. Add the greens and toss to coat in the olive oil and garlic. Add the lemon juice and a 1/4 cup of water or stock. When the greens are tender, remove from the pan and set aside. Add a little more oil and then the pulsed cauliflower. Cook on medium heat while stirring occasionally.

Toss everything together and season to taste.