Nathalie Curabba

Health-Supportive Chef

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Roasted Vegetables and Avocado Salad

Serves 4

You'll need:

1 large head cauliflower, cut into bite size florets

2 T extra virgin olive oil

1/2 t ground turmeric

Freshly ground black pepper, to taste

2 C chopped rainbow carrots (if you can get them!)

1 T extra virgin olive oil

2 T duck fat

Sea salt and freshly ground pepper, to taste

1 avocado, diced

a handful of grape tomatoes, halved (not pictured, but SO good)

2 T parsley, roughly chopped

1 T freshly squeezed lemon juice

 

To Make:

1.  Cauliflower:  Place cauliflower on a baking pan and drizzle with oil, salt and turmeric.  Roast in oven at 375°F for 35 minutes or until golden brown.  (The cauliflower will shrink!)

2.  Carrots:  Place carrots on another baking pan, drizzle with fats and roast for 30 minutes until cooked but still firm.

​3.  Cool vegetables and add avocado and tomatoes and top with parsley and a splash of lemon juice when ready to serve.

​4.  Enjoy!