Roasted cauliflower tossed with crispy brussels sprout leaves and green beans. Topped with a roasted lemon and garlic dressing, and topped with pine nuts and capers. A quick and simple meal idea that's sure to shake up your vegetable routine!
 
Roasted+Cauliflower+&+Brussels+Sprout+Salad+-+Natural+Girl+Modern+World+-1 photo credit: natural girl
Ingredients: Roasted components:
  • 1 head of cauliflower 
  • 2 lemons, halved
  • 3 whole cloves of garlic
  • 1/2 lb brussels sprouts (~10 large sprouts)
  • 1 teaspoon coconut oil
  Sautéed components:
  • 2 tablespoons pine nuts
  • 1/2 lb fresh green beans
  • 1 teaspoon coconut oil
  • 1 clove of garlic, minced
  Lemon caper dressing:
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 2 tablespoons capers
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon salt
  • Black pepper (to taste)
Directions:
  1. Preheat oven to 400°F.
  2. Wash and dry the cauliflower, then cut it into large bite-sized pieces and place on a baking sheet. Add lemons to baking sheet. Wrap garlic cloves (skin on) in aluminum foil and place on baking sheet. Bake for ~30 minutes, until the cauliflower is slightly soft and golden brown.
  3. While the cauliflower is roasting, prepare the brussels sprouts. Wash and dry sprouts thoroughly. Cut the flat end off the brussels sprout with a knife and begin peeling back the leaves. Once you get to the center core, set aside. Repeat.
  4. Once done, finely dice the remaining cores. Place the leaves and diced cores onto a second baking sheet. Drizzle 1 teaspoon of neutral oil over the sprouts and stir to coat evenly.
  5. When there's 10 minutes remaining on the cauliflower, add the brussels sprouts to the oven. The sprouts need 8-10 minutes to cook. Check the brussels sprouts half way through, and flip the leaves to encourage even browning. Remove both baking sheets once cooked.
  6. Toast the pine nuts in a frying pan over medium heat. Stir regularly, until the edges of the pine nuts start to brown. This should take ~5 minutes. Once toasted, remove the nuts and set aside.
  7. Remove the tough ends from the green beans and slice in half. Heat the same frying pan over medium-high heat, and once hot, add 1 teaspoon of coconut oil to the pan. Saute the green beans and garlic, stirring frequently until tender (~5 minutes).
  8. In a small bowl combine olive oil and honey. Remove the roasted garlic cloves from the aluminum foil. Peel off the skin and slice off the ends. Then place garlic into the the olive oil mixture, and use a fork to mash it into the dressing. Squeeze 3 of the 4 lemon halves into the dressing. Add capers, chili flakes, salt, and pepper to taste. Toss to combine and sprinkle with toasted pine nuts.