Lemon Scented Roasted Vegetables with a Lemon Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the veggies:
  • 3 tbsp melted coconut oil, divided
  • 1 delicata squash, halved, deseeded and cut into slices
  • 8 baby brown shallots, peeled but left whole
  • Zest of 1 large lemon
  • Generous pinch sea salt
  • 1 bunch radishes (about 12), halved lengthwise
  • 8 asparagus stalks, woody parts removed and chopped in half widthwise
  • Handful black kale (about half a bunch), torn into 2-in strips
  • ½ large cauliflower
  • For the vinaigrette:
  • Juice of 1 large lemon (3 tbsp)
  • 4 tbsp extra virgin olive oil
  • 1 tbsp raw apple cider vinegar
  • 1 tsp raw honey
  • Generous pinch sea salt
Instructions
  1. Preheat oven to 400 degrees F.
  2. Put 2 tbsp coconut oil into a medium roasting pan and add the squash and shallots. Using your hands, turn the veggies over in the oil until they are thoroughly coated. Add the lemon zest and briefly toss the veggies again. Sprinkle over the sea salt and place the pan into the preheated oven for 20 mins.
  3. Add the radishes, asparagus and kale, toss again (using a couple of spoons this time!) and pop back into the oven for a further 20 mins, or until the kale is chip-crispy and the other veggies are bordering caramelized.
  4. Meanwhile, cut the cauliflower into florets. In two separate batches, put them into a food processor fitted with the 'S' blade and pulse until the cauliflower resembles large grains of rice.
  5. Heat the remaining coconut oil in a skillet until very hot. Add the cauliflower rice and cook over a medium to high heat for around 3-4 mins until just tender, allowing it to char slightly.
  6. Make the vinaigrette by simply putting all the ingredients into a small bowl and giving it a good whisk.
  7. Put the cauliflower onto a serving platter and add the roasted veggies. Drizzle over the dressing, gently mix everything together and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/lemon-scented-roasted-vegetables-with-a-lemon-vinaigrette/