Roasted Bok Choy and Cauliflower with Cumin and Mint
Bok Choy and Cauliflower:
2 medium, fresh bok choy (about 2 pounds)
2 tablespoons coconut or olive oil
Sea salt
Freshly ground black pepper
2 cups cauliflower florets
Vinaigrette:
¼ cup olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoons lemon zest
2 tablespoons fresh mint leaves, coarsely chopped
1 ½ teaspoons ground cumin
1/8 teaspoon cayenne pepper
Sea salt
Freshly ground black pepper
Preheat oven to 400 degrees.
Cut bok choy in half length-wise and place on a baking sheet lined with foil. Drizzle with 1 tablespoon of the coconut oil and sprinkle with salt and pepper. Place cauliflower florets on another foiled baking sheet. Drizzle with the remaining tablespoon of coconut oil and sprinkle with salt and pepper.
Place both trays in the preheated oven and bake until the vegetables are tender when pierce with a fork, about 20 minutes. When done, remove from oven and cover with foil to keep warm.
While vegetables are roasting, prepare the vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin, and cayenne pepper. Season with salt and pepper.
While still warm, chop the bok choy and cauliflower into 1-inch pieces and place in a large bowl. Dress vegetables with vinaigrette and mix gently to combine. Garnish with a sprig of mint.
Recipe from: Mariel’s Kitchen by Mariel Hemingway
Bok Choy and Cauliflower:
2 medium, fresh bok choy (about 2 pounds)
2 tablespoons coconut or olive oil
Sea salt
Freshly ground black pepper
2 cups cauliflower florets
Vinaigrette:
¼ cup olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoons lemon zest
2 tablespoons fresh mint leaves, coarsely chopped
1 ½ teaspoons ground cumin
1/8 teaspoon cayenne pepper
Sea salt
Freshly ground black pepper
Preheat oven to 400 degrees.
Cut bok choy in half length-wise and place on a baking sheet lined with foil. Drizzle with 1 tablespoon of the coconut oil and sprinkle with salt and pepper. Place cauliflower florets on another foiled baking sheet. Drizzle with the remaining tablespoon of coconut oil and sprinkle with salt and pepper.
Place both trays in the preheated oven and bake until the vegetables are tender when pierce with a fork, about 20 minutes. When done, remove from oven and cover with foil to keep warm.
While vegetables are roasting, prepare the vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin, and cayenne pepper. Season with salt and pepper.
While still warm, chop the bok choy and cauliflower into 1-inch pieces and place in a large bowl. Dress vegetables with vinaigrette and mix gently to combine. Garnish with a sprig of mint.
Recipe from: Mariel’s Kitchen by Mariel Hemingway
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