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Roasted Cauliflower, Fennel & Radish Salad
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Chef :
2 Cancerians cook, Libra eatsRoasted Cauliflower, Fennel & Radish Salad
Low carb, vitamin packed side dish. I used fresh oregano, thyme and basil as this was on hand from the garden.
Ingredient
Food ration :
4 servingsCooking time :
1 hr 20 min
1 head
cauliflower
2-3 tbsp
olive oil
to taste
Salt
Cooking instructions
* Step 1
Cut cauliflower into 1 inch steaks and flowerets. Trim stalk from fennel bulb and reserve fronds. Slice fennel into wedges. Wash radishes well, trim and cut in wedges or chunks.
* Step 2
On a baking sheet or in a shallow baking pan arrange vegetables in order of length of cooking time. Radishes first, then fennel then cauliflower.
* Step 3
Drizzle vegetables with olive oil and salt. Roast at 425° until cooked well. 45 mins for radishes, 35 mins for fennel and 25 mins for cauliflower. Rotate vegetables as needed to chat and cook well. Remove from baking sheet as done cooking.
* Step 4
Place cooled roasted vegetables on a mixing bowl. Chop herbs and fennel fronds. Add to bowl. Add vinaigrette and toss. Adjust salt as needed. Serve.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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