
Turkish spices transform cauliflower into golden perfection while pickled radishes add a zesty punch, sweet raisins lend fruitiness, cashews bring satisfying crunch, and a creamy garlic yogurt ties it all together in this grain bowl that masterfully balances sweet, savory, and tangy flavors.
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
12 ounce
Chicken Cutlets
10 ounce
Cauliflower Florets
1 tablespoon
Turkish Spice Blend
½ ounce
Cashews
(Contains: Tree Nuts)
1 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
1 ounce
Golden Raisins
3 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Zest and quarter lemon. Cut cauliflower into bite-size pieces. Trim and thinly slice radishes. Roughly chop cashews.
Place raisins in a small microwave-safe bowl with 1 tsp water and a squeeze of lemon juice (2 tsp water and a big squeeze of lemon juice for 4 servings). Cover with plastic wrap; microwave for 15 seconds.
Remove plastic wrap, stir, and set aside to rehydrate.

Toss cauliflower and tomatoes on a baking sheet with a large drizzle of olive oil, Turkish Spice Blend, salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a second small microwave-safe bowl, combine radishes, ½ tsp sugar, ¼ tsp salt, a squeeze of lemon juice, and pepper (1 tsp sugar, ½ tsp salt, and a big squeeze of lemon juice for 4 servings). Cover with plastic wrap and microwave for 30-60 seconds.
Remove plastic wrap and set aside to pickle, stirring occasionally.

In a third small bowl, combine mayonnaise, yogurt, garlic powder, half the lemon zest, 1 tsp water, a squeeze of lemon juice, salt, and pepper (2 tsp water and a big squeeze of lemon juice for 4 servings).

When veggies have 5 minutes left, massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
In a large bowl, toss grains, tomatoes, raisins (draining first), half the cashews, remaining lemon zest, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.

Divide grain salad between shallow bowls. Top with cauliflower, garlic yogurt sauce, pickled radishes (draining first), and remaining cashews. Serve.