Roasted Romanesco + Mint Chutney
I’ve been on a cruciferous kick. Not only are these wondrous vegetables high in phytochemicals, vitamins and minerals, they’re also probable protectors against cancer and cardiovascular disease. And the BEST part—they’re absolutely delicious!
This killer recipe is courtesy of Nutrition Stripped, and too good not to share!
Roasted Romanesco with Mint Chutney
Calories: 433 Fat: 45g Carbs: 8g Protein: 2g Sugar: <1g
Ingredients
1/2 head purple cauliflower
1/2 head white cauliflower
1/2 head romanesco
1 1/4 cup extra virgin organic olive oil
1/3 cup fresh mint
1/3 cup fresh cilantro
2 garlic cloves
1/2″ piece fresh ginger root
1 jalapeño or serrano pepper
Juice of one lime
Juice of one lemon
1/2 tsp +- Himalayan sea salt
Fresh ground pepper
Instructions
Roasted Romanesco
Yield: 6 cups / Serving size: 1 cup
Preheat the oven to 425 degrees
Slice veggies into 1/2″ steaks
Toss in a bowl with 1/4 cup olive oil, a dash of sea salt and fresh cracked pepper
Spread veggies on a baking sheet and bake until browned, 20-30 minutes
While veggies are roasting, prepare the chutney
Mint Chutney
Yield: 1 1/2 cup / Serving size: 1/4 cup
Add the remaining ingredients to a high speed blender
Blast on high until pureed
Pour over roasted veggies
Refrigerate remaining for leftovers the following day
Ta da!
Approximate shelf life is 3-5 days. Enjoy!
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