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- Salad of Roasted Cauliflower, Raw Mushrooms, Fennel, and Parsley with Lemon
- 2 cups of cauliflower, cut into small florets and thickly sliced (1/4")
- A pinch of chili flakes
- 2 cups of cremini mushrooms, thinly sliced
- 1 cup fennel, thinly sliced - reserve the fronds
- 1 lemon, zested and halved for juicing
- 1 handful Italian parsley, picked
- Olive Oil
- Salt
- Fresh Ground Pepper
- Parmesan Cheese
- Fennel Pollen (if ya' nasty)
View Full Recipe at Stainless Steel Thumb
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 313g | |
| Calories 87 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 1174mg | 34% |
| Total Carbs 17.54g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 5.07g | 3% |
| Protein 6.26g | 10% |
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