sweetgreen

We like to think of curry cauli and peppercorn tahina as long lost lovers, reunited at last on your plate, in your bowl, and always on the side. Dunk, dip, drizzle + have a love affair with lunch (or linner, dinner, etc).

Oft perceived as an imperfection, cauliflower naturally turns a little yellow when exposed to the sun. Though this discoloration has no effect on taste, many farmers will tie the largest leaves over the head to curb it. But at sg, we like a little color on our caulis which is why we give ours a generous sprinkling of curry + our housemade umami seasoning.

At sweetgreen, we are proud to be 100% In for democracy. #fordemocracy CivicAlliance.com/100

Earlier this year, we made a commitment to create sustainable change at sweetgreen, including supporting our team’s ability to vote. Check out the below for the latest updates on how we’re ensuring our teams have the tools, knowledge, and time to vote this fall.

We like to think there are two types of people: the crazy-about-cauli types and the big-on-Brussels crowd. But we’re here to tell you you can be both. In the spirit of not-choosing (aka having your greens + eating them too) we present: the Chicken Curry Cauli plate feat. everyone’s favorite (vegan!) dressing: peppercorn tahina. We <3 you.

Greens are the new gold. :@gabbois