Sweet carrot ribbons, warm cumin-scented cauliflower, and creamy avocado for good measure, this lunch hits every right note for flavor and texture! While this recipe serves 1, you could also roast the whole cauliflower, as it keeps in the fridge for 4 days and reheats wonderfully.
What (your ingredients):
½ cauliflower, cut into florets
1 teaspoon avocado oil
¼ teaspoon cumin
3 medium multicolored carrots
1 teaspoon lemon vinaigrette (I love Tessemae’s Lemonette with this!)
How (your directions):
Preheat oven to 400 °F.
Place cauliflower florets onto a parchment-lined baking sheet. Toss cauliflower with avocado oil and cumin and roast for 20 minutes.
Meanwhile, using your vegetable peeler, peel carrots into long ribbons.
Toss carrot “fettucine” with lemon vinaigrette.
Serve with roasted cauliflower and ½ avocado.
Lunch is served!
Why (the science): Don’t skip the healthy fats in this recipe- it’s fat that helps you absorb the vitamins in the rest of the meal!