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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Roasted Cauliflower and Radishes

Roasted Cauliflower and Radishes

4 cups (400 g) cauliflower florets
15 to 18 small red radishes sliced (2 to 3 cups)
1 tablespoon safflower or other neutral oil
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon nigella seeds
1 teaspoon red pepper flakes or to taste
3/4 to 1 teaspoon salt
1/2 cup (8 g) chopped cilantro for garnish
1 teaspoon lemon juice for garnish

Preheat the oven to 425°F / 220ºc. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.

Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well.

Spread the vegetables on a parchment-lined baking sheet.

Bake for 25 minutes or until the cauliflower is golden and tender to your preference.

Garnish liberally with cilantro and lemon juice before serving.

from: www.veganricha.com
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