Preheat oven to 400 degrees
Cut bok choy in half length-wise and place on a baking sheet lined with aluminum 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 coconut oil and sprinkle with salt and pepper.
Place both trays in the preheated oven and bake, turning and alternating racks once, until vegetables are tender when pierced with a fork, about 20 minutes. When done, remove from oven and cover with aluminum foil to keep warm.
While vegetables are roasting, prepare vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin, and cayenne pepper. Season with salt and pepper if desired. Set aside until vegetables are roasted.
While still warm, remove bok choy and cauliflower from baking sheet and chop into 1 inch pieces and place in a large bowl.
Dress vegetables with vinaigrette and mix gently to combine.
Place vegetables on serving platter or divide among individual serving dishes.
Garnish with a sprig of mint if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (76%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 314.3mg||11 %|
|Potassium 274.2mg||7 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 2.8g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 91
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