I made this recipe alongside breaded cranberry-goat cheese Quorn cutlets the other night. It is inspired by my memories of a wonderful dish I had at the Brooklyn Star, a nouveau Americain classy comfort food restaurant, in 2011. The mixture of roasted and raw veggies was surprising and delicious, and while I can't remember exactly what the raw side was, I figured greens would be a safe bet. It's yummy and very autumnal.
Also, I'm not a big cauliflower fan -- it most just seems watery. This is probably my FAVORITE use of it to date!
Chop 1 cauliflower and 1 fennel root bulb
Toss with 1 Tbs fennel seeds, 1Tbs cumin seeds, and generous amounts of olive oil*, sea salt, and black pepper
Roast at 400 for 20 min. or until browned/blackened/aromatic enough to suit
Chop up 1/4 c. of the dill greens and add 1/2 c. fresh arugula, toss with 2 Tbs balsamic vinegar
Cook and cool 1/3 c. toasted quinoa
Combine everything in a big bowl, toss, and serve still slightly warm from the roasted veggies!
No comments:
Post a Comment